Name: Banoffee fridge cake
Total time: 30 min
Yield: Serves 12
Ingredients: oil, for the tin; 750ml double cream; 1 tsp vanilla extract; 2 tbsp icing sugar; ½ x 397g tin Nestlé Carnation Caramel; 30-32 (about 450g) digestive biscuits; 6 small bananas, sliced; 50g milk chocolate

oil
for the tin
750ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
½ x 397g tin Nestlé Carnation Caramel
30-32 (about 450g) digestive biscuits
6 small bananas
sliced
50g milk chocolate

Method

step 1
Lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).
step 2
Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.
step 3
Put a layer of digestives in the bottom of the lined tin – you should get about seven in a 23cm tin. Break up another biscuit to fill in the cracks.
step 4
Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.
step 5
Repeat with another layer of biscuit, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer.
step 6
Add one more layer of biscuits but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.
step 7
Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate. Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings. Cut into wedges to serve.