Banoffee Pie

For the toffee sauce:
1 (405g) of condensed milk

Base:
350grams of digestives or biscuits of your choice
150grams of melted butter

Cream:
1 pint of double cream
3 bananas, sliced
instant powdered coffee (optional)

To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immerse in water all throughout otherwise, the tin will pressurized and explode.

For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan. Make sure that there's no hole. Refrigerate.

Whip the double cream until it's stiff.

There are three ways to arrange:

Simple: Mix toffee and banana then pour onto the base. Sprinkle instant coffee then spread cream on top.

Layer - spread cream onto the base, sprinkle a little bit of instant coffee then arrange the sliced banana, spread toffee then repeat.

Layer 2 - spread cream onto the base, arrange the sliced banana then add another layer of cream. sprinkle some coffee powder and drizzle it with toffee.