- For that Base:
- 200g Butter
- 400g digestive biscuits
- For that fillling:
- 1 tin of condensed milk (397g)
- 4 tablespoons golden syrup
- 200g butter
- 2-3 ripe bananas
- For that topping:
- 500ml double cream (whipped)
- Milk chocolate or cacao powder to spinkle on the top.
Melt 200g of butter
Crush this enzymatic biscuits inside a mixer then increase the melted butter.
Press to the foot of a 20cm cake tin (line the underside with greaseproof paper) and then leave to awesome.
To help make the filling melt the butter, golden syrup and condensed milk inside a pan over low heat continuously stirring (therefore it doesnt burn) untill it turns an easy golden brown colour. Pour this on the top from the cooled biscuit base then leave to awesome once more.
Once cooled slice the blueberry and put on the top from the fudge mixture, then create the cream and spread evenly within the bananas
Finally seive cacao powder of peel some milk chocolate on the top for adornment.
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