Chocolate and Ginger Banoffee Pie

I saw this recipe in this month's free magazine from my local co-op, it sounds absolutely yummy. I love banoffee pie. Unfortunately as I am trying to avoid too much sugar it will have to be a very rare treat for me but my kids will love it.




serves 8
preparation time:
15 minutes, plus chilling time

ingredients

200g digestive biscuits, crushed
110g Country Life butter, melted
405g can light condensed milk
150g Truly Irresistible ginger conserve
3 Fairtrade bananas, sliced
300ml The Co-operative double cream
40g The Co-operative Fairtrade dark chocolate, melted

method

Combine the biscuits and melted butter and press into the base and up the sides of a 23cm loose-bottomed tin - we used a fluted one. Chill until required. Place the condensed milk and ginger conserve in a small pan and bring gently to the boil, stirring continuously, until the colour has become light caramel and the mixture has thickened. Remove from the heat and spread over the biscuit base. Chill for an hour or until cold. To serve, carefully remove the tin and base and transfer to a serving plate. Arrange the bananas on top of the caramel. Whip the cream until thick and spoon over the bananas. Drizzle over the chocolate and chill until required. 

nutritional values (approx. per serving)

calories  550,  fat  39.5g,  sat fat  23.2g,  sugars  28.1g,  salt  0.7g