Biscoff Banoffee Pudding

Ingredients:

2 cups biscoff biscuits, powdered

120-125 g butter, melted

toffee / dulce de leche ( from 1 can condensed milk )

3 ripe bananas, thinly sliced

1 cup whipping cream

1 tbsp icing sugar

3-4 tbsp biscoff spread

For Topping:

biscoff biscuits, powdered

biscoff spread, melted for drizzling

Preparation:

1. In a bowl, add the powdered biscuits and melted butter and mix until well combined.
2. Transfer this into a pudding tray, spread evenly and press using a spatula or the back of a spoon. Then refrigerate for about 20-30 minutes.
3. Pour the prepared toffee / cooked condensed milk / dulce de leche ( method is given below) to a bowl and smoothen with a spatula. Keep it aside.
4. In a bowl, take the whipping cream and whip till soft peaks are formed.
5. Then add icing sugar and biscoff spread and whip till combined. Keep it aside.
6. Take the biscuit base from the fridge and add the toffee over the biscuit layer and spread it out evenly using a spatula.
7. Arrange a layer of the sliced bananas on top.
8. Then layer the whipped cream on top of it and place in the fridge to cool for about 2 hours.
9. Drizzle the melted biscoff spread and garnish with biscoff biscuit powder or decorate as you desired.
10. Return it to the fridge and chill until you are ready to serve...

For making toffee / dulce de leche / cooked condensed milk:

1. Remove the label from the can of condensed milk. Put the can in pressure cooker ( do not open the can ) with enough water to cover the can ( the can should be under water) and cook it for one whistle, then reduce the flame and cook for about 25-30 minutes.
2. Let the pressure cooker cool down completely and then open the cooker and remove the can carefully from hot water. Cool the can completely at room temperature before opening.