Ingredients

· 100 g dark chocolate

· 125 g malted milk

· 66 g butterscotch pudding whip

· 300 ml milk

· 2 bananas

· 60 g salted caramel sauce

Method

Melt 75 g of the chocolate in the microwave. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a cake tin, and then put in the fridge to set. Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will start to thicken, give it a brief whisk and then spoon it over the bananas. Put in the fridge for 15-20 minutes to set. Melt the remaining chocolate and drizzle over the pie to serve.