Toffee Pie with Grilled Bananas


Preparation info

  • Difficulty


  • Serves


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 225 g (8 oz) digestive biscuits
  • 150 g ( oz) butter
  • 4 tablespoons golden syrup
  • 100 g (4 oz) caster sugar, plus extra for sprinkling
  • 400 ml (14 fl oz) tin of condensed milk
  • 200 g (7 oz) melted plain chocolate
  • 3 bananas


  • Preheat the oven to 180°C/350°F/gas 4. Crush the biscuits in a food processor or in a plastic bag with a rolling pin to crumbs. Melt 100g (4oz) of the butter and half the golden syrup together in a small saucepan and stir in the crumbs until well coated. Press the biscuit mixture into the base and sides of a 23cm (9 inch) loose-bottomed tart tin and bake for 10 minutes. Remove from the oven and leave to cool.
  • Place the remaining butter and golden syrup, sugar and condensed milk in a saucepan and gently heat, stirring continuously, until all the butter has melted and the sugar dissolved. Bring to the boil, then reduce the heat to a simmer and stir for 8-10 minutes until light caramel in colour. Pour the filling into the biscuit case and leave to set.
  • Pour and spread the melted chocolate over the surface of the caramel and refrigerate to set.
  • Preheat the grill. Peel and slice the bananas in half lengthways. Lay the halves, cut-side up, on a baking tray, sprinkle liberally with caster sugar and grill until the sugar has caramelized to a golden brown colour.
  • Divide up the pie and serve with the bananas.

and more

A sweet ginger cream is a tasty option to serve with this dessert. Whip together 150ml (5fl oz) double or whipping cream, 1 heaped tablespoon of icing sugar and a ½ teaspoon of ground ginger until soft peaks form. The biscuits for the pie base can also then be half ginger snaps and half digestives.