Added by lizziebatchelar | Mon 19 Mar 2012 @ 14:20
For the Base:
400g digestive biscuits
For the fillling:
1 tin of condensed milk (397g)
4 tablespoons golden syrup
2-3 ripe bananas
For the topping:
500ml double cream (whipped)
Milk chocolate or cocoa powder to spinkle on top.
Melt 200g of butter
Crush the digestive biscuits in a food processor then add to the melted butter.
Press to the bottom of a 20cm cake tin (line the bottom with greaseproof paper) and leave to cool.
To make the filling melt the butter, golden syrup and condensed milk in a pan over low heat continuously stirring (so it doesnt burn) untill it turns a light golden brown colour. Pour this on top of the cooled biscuit base then leave to cool once again.
Once cooled slice the banana and place on top of the fudge mixture, then whip up the cream and spread evenly over the bananas
Finally seive cocoa powder of peel some milk chocolate on top for decoration.