Banoffee pie

Jaw-achingly sweet but so addictive.

Ingredients
1 can condensed milk about 400g
3 large bananas
One packet digestive cookies (eg McVities)
Half-pint of double cream, or whipping cream
2 tbsp butter or margarine

Crush the biscuits in a ziplock or any plastic bag with a rolling pin until reduced to crumbs. Gently melt butter in a saucepan. Mix butter with the crumbs until they start to bind together, and transfer to a round Pyrex dish. Pat down with a spoon or your fingers. Make sure entire base of dish is covered. Allow to set in the fridge.

Boil can of condensed milk -- unopened! -- for 2 hours and make sure can is entirely submerged in the water. Allow can to cool down and when cool enough to handle, open carefully. Spoon the toffee from the can onto the biscuit base of the Pyrex dish. Refrigerate again.

Slice the bananas and arrange them decoratively on top of the toffee. Whip the cream until peaking, then fold on top and smooth out. Dust with chocolate powder for effect. Keep in the fridge until needed, covered with clingfilm.