This is probably the easiest, quickest but most liked dessert recipe in my repertoire. If you don’t try it, you’re definitely missing out!
300g ginger nuts, a large knob of salted butter, a can of condensed caramel, 3 or 4 bananas, a splash of lemon juice and chocolate curls/smashed up Scottish Tablet to decorate, and you’ve got a very indulgent and very tasty dessert.
Blitz the biscuits in a processor and slowly drizzle in the melted butter. I didn’t actually weigh mine, but you want it the consistency of wet sand. It needs to be able to stick together and contain all that sticky caramel. Press it into a springform tin and push it up about an inch and a half up the sides.
Cover the base with a layer or sliced bananas and drizzle over a little lemon juice to offset the sweetness slightly.
Empty the caramel into a bowl and beat with a spoon to loosen it to a pourable (I’m not sure that’s even a word!) consistency. Drizzle over the bananas.
Lightly whip the cream, spread it over the caramel and sprinkle with crushed Scottish Tablet and dark chocolate curls. To make chocolate curls lay a slab of chocolate on a worktop, smooth side facing up, and drag a large sharp knife firmly down it holding the tip of the blade as well as the handle.
Leave to chill in the fridge for a couple of hours before carefully removing the tin to reveal your masterpiece. Enjoy as is… This certainly doesn’t need any accompaniments.
Pie or crumble? One of life’s great conundrums! Now you can have your pie and eat it along with the crumble, all as part of the same pudding. Happy days!
Grease two 8 inch shallow cake tins/or pie dishes, before lining with a thin layer of shortcrust pastry. Homemade or shop bought, both work. I actually used shop bought as I had a block in the freezer I needed to use up. Prick with a fork, then put a piece of greaseproof paper on top of each and fill with lentils, rice or baking beans. Bake in a preheated oven at 180oC for twenty minutes or until golden and crispy.
While they are baking, prepare the crumble topping by blitzing 125g of each butter, light brown sugar, and self raising flour in a food processor. It will start to clump together and at this point add in a couple if handfuls of oats and mix with your hands to ensure the oats stay whole rather than being pulverised by the processor.
Leave the pie crusts to cool slightly before filling with cooking apples, blackberries, blackcurrants or whatever fruit you fancy.
Sprinkle over about 50g of caster sugar then top with the crumble. Bake for 30-40 minutes until the fruit is tender and serve with custard.
You can freeze one of the pies for use at a later date of you want or give it to a neighbour like we did. Enjoy!