IRISH STYLE BANOFFEE PIE

Steps:

• 1. First, make the base by melting the butter and pouring it onto the crumbled digestive biscuit.
• 2. Stir well.
• 3. Press into a 8-inch loose bottom spring back base tin.
• 4. Leave to chill in the fridge until you make the caramel filling.
• 5. To make the caramel sauce, melt over medium heat in a pot with butter, syrup, sugar, and the contents of the evaporated milk.
• 6. Stirring continuously, use a wooden spoon to clean the sides of the saucepan. When the butter has melted and the mixture is bubbling slowly but steadily, start timing 10 to 12 minutes as caramel can burn easily.
• 7. Stir into the corners and all around the bottom steadily. When the mixture has coloured slightly and started to thickened remove from heat. Leave to cool a little.
• 8. In a small bowl, slice the bananas.
• 9. Pour over the top a little lemonade or lemon-lime soda so the bananas keep their yellowish colour.
• 10. To make the cream, in a small pot combine gelatin and cold water let stand until it thickens.
• 11. Place over a low heat stirring constantly just until the gelatin dissolves. Remove from the heat and let cool (do not allow to set).
• 12. Whip the fresh heavy cream with the sifted icing sugar with a hand-held electric mixer until thick.
• 13. Now, slowing beating, add the cooled gelatin to your whipping cream.
• 14. Add to your digestive base the caramel sauce.
• 15. Then the sliced bananas spreading them out evenly.
• 16. Add to that the whipped cream. Try to make a swirl effect just for decoration with your cream.
• 17. Just sprinkle some chocolate sprinkles over the top of the banoffee pie.