Soft Brown Sugar
Base
Caramel
Topping
Grease a 20cm round springform cake tin.
Base
Crush the malt biscuits to fine crumbs. Add the melted butter and mix well. Press the biscuit mixture onto the base and up the sides of the tin. Place in the freezer to set.
Filling
Place the Chelsea Soft Brown Sugar and butter in a heavy-based saucepan. Cook over medium heat until the sugar has dissolved and butter melted.
Add the condensed milk and bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes, stirring, until mixture is more golden in colour and smells like caramel. Be careful not to overcook it, or caramel will be chewy. Remove from heat and stir in vanilla.
Pour onto the chilled biscuit base and place in the fridge to cool.
Topping
When the caramel has set, whip the cream to soft peaks. Top the caramel with sliced banana and spoon whipped cream over the top. Use a vegetable peeler to grate chocolate shavings over the top of the pie. Serve, or refrigerate until ready to serve.
Leftovers keep well in the fridge for a couple of days (bananas will brown a little over time).
To serve
Icing
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt