Chocolate banoffee pie

For the base:

8oz or 250g crushed digestive biscuits

2 tbsp cocoa powder

3 1/2 oz or 100g softened butter

1 tsp mixed spice

For the filling:

3 1/2 oz or 100g softened butter

1 3/4 oz or 50g caster sugar

1 3/4 oz or 50g dark brown sugar

14 oz or 397g can Carnation Condensed Milk

2 1/5 oz or 75g melted dark chocolate

1 tbsp black treacle

For the topping:

4 small or 2 large bananas, cut into thin discs

10 oz or 284 ml double cream, whipped until lightly thickened but not stiff

1 tbsp cocoa powder

(makes one 8-inch pie)

Thoroughly mix together all the "base" ingredients.

With an 8-inch spring-form cake tin, press the mixture into the base and up the sides. Refrigerate until set.

Dissolve the two types of sugar in the butter over low heat in a small pan, stirring all the time. Still stirring, add the condensed milk, and bring to a gentle boil. Remove from heat and stir in the treacle and melted chocolate and mix well. Let this mixture cool a little, then spread over the chilled base, and refrigerate for 1 1/2 hours until set.

Fold the banana dics into the whipped cream and spoon over the filling. Dust with cocoa powder and serve.

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