RECIPE BY:

Matt Sinclair

SERVING SIZE:

6 people

INGREDIENTS:

• 200gm Digestive biscuits
• 2/3 cup desiccated coconut, toasted
• 100gm unsalted butter, melted

SPICED CARMEL:

• 395g Brancourt’s Dairy Condensed Milk (squeeze pack)
• 100gm unsalted butter, diced
• 100gm brown sugar
• 1 Tbsp. all spice
• ½ tsp sea salt

TOPPINGS:

• 4 small ripe bananas
• 300ml thickened cream
• 1 Tbsp. icing sugar
• ½ tsp. grated nutmeg
• 50gm dark chocolate, shaved

METHOD:

• Lightly grease a 9” springform cake tin.
• Place the biscuits and toasted coconut in a food processor and blitz together into a crumb. Transfer to a bowl and add the melted butter. Stir through to combine. Turn out into the prepared cake tin and gently press into the base and up to 1 inch on the sides. Smooth out with the back of a spoon and ensure the base and sides are evenly covered. Place in the refrigerator for a minimum 15 minutes.
• Meanwhile, place a medium saucepan over a low-medium heat. Add the butter and sugar and stir through until sugar has dissolved. Stir in the all spice and salt, followed by the condensed milk. Bring to a light simmer, stirring continuously until thickened and deeper in colour, approximately 6-8 minutes. Remove from heat and allow to cool slightly. Pour into chilled biscuit base and spread out evenly with a spatula. Place in the refrigerator for a minimum of 1 hour or until caramel has set.
• Slice bananas and arrange in one layer on top of the caramel.