Banoffee pie

Submerge two unopened cans of sweetened condensed milk in a pot of water and bring to a boil.

Move the pot into a preheated 285F oven for three and a half hours.

Combine the flour and icing sugar in a bowl; add the cold cubed butter and rub in with the fingertips until it resembles fine bread crumbs.

Add one egg and one egg yolk and work into a paste.

Cover and refrigerate for half an hour.

Alternatively finish the cans at a simmer on the stove to free the oven; lift out with tongs after three and a half hours and cool completely.

Grease a loose-bottom tart tin liberally with butter; roll the pastry thin, about a quarter inch, and line the tin, leaving extra dough at the edges against shrinkage.

Prick the base all over with a fork.

Cover with greased foil and weight it (a saucepan, with rice around the edge).

Bake with the weights for 15 minutes; set a pan underneath to catch drips.

Patch any thin spots or holes with spare dough and bake covered and weighted another five to eight minutes.

Remove the weights and bake until golden brown.

Whip the heavy cream with the sugar and instant coffee until thick and smooth; do not overmix.

Slice the bananas.

Spread the dulce de leche over the crust, then cover with sliced bananas.

Spoon the cream over the bananas up to the edge of the pastry.

Sprinkle with freshly ground coffee and top with more banana slices in a pattern.