shutterstock_161115041`

Ingredients:

Shortbread

225g / 8oz Odlums Cream Flour
200g / 7oz Margarine (softened)
50g / 2oz Siúcra Icing Sugar
1 heaped teaspoon Cornflour

Toffee

1 Tin Condensed Milk

Topping

3 Bananas (sliced)
1 Cadbury's Flake (crushed
1 Carton Cream (whipped)

Method:

Shortbread:

  1. Sieve the flour, icing sugar and cornflour into a bowl. Rub in the margarine until mixture resembles fine breadcrumbs. Press into a greased and lined loose bottomed 23cm / 9″ cake tin. Bake in a preheated oven 350°F, 180°C Gas 4 for 20 minutes approx. until golden in colour. Allow to get cold in the tin.

Toffee

  1. Place the tin (unopened) of condensed milk in a saucepan covered with sufficient water to cover top of tin. Bring to the boil and then reduce to a low simmer for 3 hours. Remove tin from saucepan and allow to cool. This can be done a few days in advance.
  2. Spread toffee over the cold shortbread. Gently remove from the cake tin and place on a serving plate. Arrange the sliced bananas on the toffee, cover with the whipped cream and top with the flaked chocolate.

Recipe Notes:

Make sure the level of the water does not fall below the tin of condensed milk during simmering.