The biting cold has made me nostalgic for a time of shorts, mojitos and sunbathing, so I thought I would share one of my all-time-favourite recipes. It’s scrumptious. It’s easy. It’s effectively a twist on the classic banoffee pie, but yummier with strawberries instead of bananas!
Ingredients:
- Strawberries
- 175g Digestive biscuits
- 70g Butter
- Double cream
- A tin of caramel
1. Break the biscuits up and place in a freezer bag. Enjoy crushing them with a rolling pin (or a wine bottle if you are a student), it’s very therapeutic.
2. Melt the butter over a low heat; remove from heat and then add the biscuit.
3. Grease the cake tine and then add the base.
4. Spread out the caramel layer.
5. Delicately layer (or just toss) slices of strawberries.
6. Then add a layer of whisked double cream.
7. Decorate a couple of strawberries on top! And you’re done. Mmmmmnn. Enjoy!