Banoffee Pie

Step 1: BASE: Grease a 22cm loose-based flan tin.

Step 2: Sift flour into a large bowl and rub in butter, using fingertips, until mixture resembles breadcrumbs. Or mix in a food processo.

Step 3: Stir in sugar, add egg yolk and 1-2 tablespoons water, mixing with a metal spatula, until mixture comes together. Or if usin a food processor put in suga, mix then add egg yolk, mix and then add water (1 tablespoon at a time) until mixture comes together.

Step 4: Wrap in plastic wrap and chill for 20 minutes.

Step 5: Preheat oven to 200 degree celsius or 180 degree celsius for fan forced ovens.

Step 6: Roll pastry between 2 sheets of plastic wrap until 5mm thick.

Step 7: Ease into prepared pan, press into sides and trim edges.

Step 8: Chill for 15 minutes.

Step 9: To blind bake - line pastry with baking paper and fill with dried rice or pasta (you will only be able to reuse these for blind baking) or use purpose made ceramic beads - bake for 15 minutes.

Step 10: Remove rice/pasta/beads and paper and return base oven and bake for a further 15 minutes until golden.

Step 11: Cool.

Step 12: FILLING: Combine condensed milk, butter and golden syrup in a heavy based saucepan on low heat, stirring for about 10 minutes until golden. Cool.

Step 13: Pour caramel into pastry case and chill for 2 hours, until firm.

Step 14: Arrange sliced bananas on top.

Step 15: Slice and serve with a large dollop of whipped cream and a sprinkle of grated nutmeg.