Banoffee millionaire’s shortbread

Method

1. Heat the oven to 160°C/140°C fan/gas 3. For the shortbread base, briefly whizz the flour and 150g of the butter in a food processor to fine crumbs. Add the golden caster sugar and whizz again until the mixture starts clumping together. Tip into the lined tin and level with the back of a spoon – don’t pack it down too firmly or it will be tough. Bake for 20 minutes (watching like a hawk) or until pale golden and sandy to the touch. Leave to cool in the tin.
2. For the caramel layer, melt the remaining butter and the soft brown sugar in a heavy-based pan, then stir in the condensed milk. Bring to the boil, then keep boiling for 5 minutes to thicken, stirring with a wooden spoon to stop sugar crystals forming in the pan.
3. Arrange a layer of sliced bananas on the cooled shortbread, then pour the caramel on top. Tap the tin on the work surface to level the caramel. Chill for 1 hour/overnight until firm.
4. Melt 150g of the chocolate in a bowl set over a pan of water (don’t let the bowl touch the water), then stir in the rest of the chocolate until melted. Pour over the chilled caramel and leave to set in the fridge. Lift out of the tin using the lining paper and cut into 30 pieces.