Little banoffee pies

These mini desserts are perfect to serve up for a dinner party - what could be better than individual version of banoffee pies?

Serves: 6
Preparation time: 10 minutes
Chilling time: 40 minutes

What you need:

Base:

• 250g (9oz) digestive biscuits
• 100g (3½oz) butter, melted

Filling:

• 397g can Carnation Caramel
• 3 small bananas
• 284ml carton whipping cream, softly whipped
• cocoa powder to finish

You will also need:

• 6 individual 9 cm (3 ½ ") loose-bottomed flan tins
• Alternatively use a deep 18 cm (7 ") springform cake tin, greased

What you do:

1. To make the base, blitz the biscuits in a food processor until they are like fine crumbs and then combine with the melted butter.
2. Using the back of a teaspoon, press the mixture into the base and sides of the tins. Chill for about 20 minutes.
3. Divide the caramel between the bases.
4. Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
5. Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.

Handy tip:

Turn this recipe into a sundae idea - layer the crushed biscuits (without the melted butter) and other ingredients into sundae glasses and chill until ready to serve.

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