8oz shortcrust pastry
3oz butter
2oz light soft brown sugar
2 tablespoons milk
8oz can condensed milk
5 medium bananas
10oz double cream
lemon juice
2oz caster sugar

1. Use pastry to line a 9” round and 1” deep flan tin (loose bottomed). Bake blind until light golden and dried out.

2. Place butter and brown sugar in a small heavy based saucepan. Heat gently until butter melts and sugar dissolves. Bring to boil and bubble for one minute only, stirring frequently. Off the heat add the milk and condensed milk, bring to boil and bubble two minutes or until texture thickens to consistency of a very thick sauce and turns golden. Stir constantly or mixture will burn.

3. Meanwhile slice four of the bananas and place in pastry case. Spoon the warm fudge thinly but evenly over the bananas to cover completely. Leave to cool. Chill until set (about 45mins).

4. Whisk cream until it just holds its shape. Pile cream into centre of pie. Refrigerate for at least one hour so that the caramel acts on it.

5. Slice remaining banana, coat with lemon juice. Pile on top of cream.

6. Put caster sugar in small saucepan. Heat gently until sugar melts and turns to a golden caramel colour. Cool for one minute until the caramel thickens and darkens, then spoon over the banana (the caramel will run through the cream). Chill immediately to set.

Yummee!