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For base:
2 tbsp cocoa powder
1 tsp mixed spice
100 g (4 oz) butter, melted
250 g (9 oz) digestive biscuits, crushed finely
For topping:
100 g (4 oz) butter
50 g (2 oz) caster sugar
50 g (2 oz) dark brown soft sugar
1 x 397 g can Carnation Condensed Milk
1 tbsp treacle
75 g (3 oz) dark chocolate, melted
4 bananas
1 x 284 ml carton double cream, whipped
Mix cocoa powder with spice, melted butter and biscuit crumbs. Press mix into base and part of the way up the sides of a 20 cm (8 in) cake tin. Chill.
To make topping, place butter and sugars in a pan and heat gently, stirring, until butter has melted and sugar dissolved. Add condensed milk and gently bring to the boil, stirring. As soon as mix comes to boil, remove from heat, add treacle and melted chocolate and mix well.
Spread chocolate mix over biscuit base and chill for an hour. Slice bananas and fold half into whipped cream and spoon over chocolate topping. Decorate with remaining bananas and dust with cocoa powder, if liked.
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