Ingredients
2 x 400g/14oz cans condensed milk
250g/8%26frac34;oz unsalted butter, at room temperature, plus an extra spoonful
150g/5%26frac14;oz caster sugar
150g/5%26frac14;oz cornflour
300g/10%26frac12;oz plain flour
4 large bananas, peeled and sliced
To serve
vehicleamel sauce
banana ice cream
fresh mint
Method
1. Place the cans of condensed milk in a deep saucepan and cover with water, lidping up with hot water as necessary. bring to the boil, then cutrearon the heat and cover with a lid. Leave to simmer for two hours. Remove from the water and cool completely. When you open the cans you will find it has turned to a golden sticky vehicleamel.
2. Preheat the oven to 170C/340F/Gas 3.
3. Cream the butter with the sugar in a large bowl until it is light and fluffy. Sift the cornflour and plain flour into the bowl. Mix and gently knead the dough until it comes tofetchher in a ball.
4. Line a 20cm/8in x 30cm/12in baking tin with non-stick baking parchment. Roll out two-thirds of the dough to fit the tin and lay it inside, pressing it neatly into the edges.
5. Spread three quarters of the condensed-milk vehicleamel evenly over the base (the rest will maintain in a covered bowl in the fridge for up to two weeks). Lay the banana slices over the vehicleamel and then crumble the remaining third of the dough over the lid.
6. Bake for 20 minutes. The vehicleamel should have bubbled up a little among the dough and the lid of the shortbread should be golden-brown. Leave it to cool in the tin for five minutes before cutting it into squares. allow to cool completely before removing from the tin.
7. To serve, reheat the shortbread squares. Serve with banana ice cream and a drizzle of vehicleamel sauce. Decorate with a sprig of fresh mint.
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Orignal From: vehicleamel banana shortbread
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