A lovely chocolate cookie crust holds this wickedly indulgent dessert
(14 votes)
Cook: 1 Hour
Serves: 12
Price: 35p per serving
Nutritional Information
Each 125g serving contains
Energy
1808kj
432kcal
1808kj
432kcal
22%
Fat
28.8g
28.8g
High
41%
41%
Saturates
17.2g
17.2g
Med
86%
86%
Sugars
31.4g
31.4g
High
35%
35%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1446kj/346kcal
Typical energy values per 100g:
1446kj/346kcal
Ingredients
250g Oreo cookies
175g unsalted butter
150g caster sugar
300ml double cream
4 bananas, sliced
25g dark chocolate, grated or shaved
Method
1
Grease a 24cm loose based baking tin and line the base with baking paper. Crush the biscuits in a processor to make crumbs or put them in a freezer bag and crush with a rolling pin. Melt 75g butter and mix with the crumbs. Put into the tin, covering the sides and base evenly and pressing firmly with the back of a spoon. Chill for at least 30 minutes.
2
Heat the sugar with 100ml cold water, stirring gently, until the sugar has completely dissolved. Stop stirring and simmer until the mixture is a caramel colour. You can shake the pan gently as it caramelises but don't stir or it will crystalise.
3
Immediately remove from the heat and add 100g butter, a small pinch of salt and 115ml of the double cream. Stir until evenly mixed, then return to a very gentle heat and constantly stir until the mixture is smooth.
4
Pour three-quarters of the caramel over the base. Cool.
5
Peel and slice the bananas and put on top of the caramel.
6
Whip the rest of the cream until it just starts to thicken and hold its shape. Fold in the rest of the caramel to create a rippled effect.
7
Spread the cream over the bananas and decorate with chocolate shavings.