Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Choc Banana Fudge Pie




Source of Recipe


Sainbury's


List of Ingredients




125g digestive biscuits, crushed
125g Belgian deluxe dark chocolate, melted
40g custard powder
450ml semi-skimmed milk
25g sugar
½ x 450g jar Dulce de Leche
2 bananas, sliced
284ml carton whipping cream
25g Belgian dark chocolate, grated
115g pack white chocolate chips



Recipe



Mix the digestives in a bowl with 50g of the melted chocolate. Spread the mixture over the base of a 20cm diameter spring form clip tin. Refrigerate.

Mix the custard powder with a small quantity of milk. Pour the remaining milk into a saucepan, place over a moderate heat and bring to the boil.

Add the hot milk to the custard powder, return to the pan. Reduce the heat and cook the custard until it thickens. Remove from the heat and add the remaining melted chocolate and sugar.

Pour the custard into a shallow dish to cool. Cover with cling film or buttered greaseproof paper.

Spread the Dulce de Leche over the biscuit base. Cover with the sliced banana and then the cooled custard.

Whip the cream and fold in the grated chocolate. Spoon the cream over the chocolate custard. Sprinkle over the chocolate chips.