This version respects the original 1970s recipe, made with sweetened pastry rather than a biscuit-crumb base. As if that weren’t enough, British cooking expert Debbie Major turns the same knockout flavour combo into a showstopper roulade… It’s set to be a new classic

The recipe hall of fame

THE MASTER RECIPE

SERVES 10-12. HANDS-ON TIME 50 MIN, OVEN TIME 21-28 MIN, PLUS CHILLING

MAKE AHEAD

Make the toffee filling up to 3 days in advance and keep in a sealed jar or tub in the fridge. Don’t put into the tart case or it will go soggy. Instead, bake the case 1-2 days ahead and store in a tin or wrapped in foil, then assemble.

FOR THE PASTRY

• 175g plain flour, plus extra to dust

• 50g icing sugar

• 90g chilled butter, diced

• 1 medium free-range egg yolk

FOR THE TOFFEE FILLING

• 115g butter

• 115g light muscovado sugar

• 397g tin Carnation Caramel

• ½ tsp sea salt (optional)

FOR THE TOPPING

• 300ml double cream

• 1 tsp instant coffee powder (not granules)

• 2 tsp caster sugar

• 4 large or 5 medium ripe bananas

• 30g dark chocolate, chopped YOU’LL ALSO NEED…

• 23cm loose-bottomed flan tin, at least 3cm deep, lightly greased

1 Put a baking sheet on the middle shelf of the oven and heat the oven to 200°C/180°C fan/gas 6.

2 For the pastry, sift the flour, icing sugar and a pinch of salt into a food processor. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. (Alternatively, sift the flour and icing sugar into a large bowl and rub in the butter using your fingertips.) In a small bowl, beat the egg yolk briefly with 2 tbsp cold water. Tip the crumb mixture into a large bowl, add the egg yolk mixture and bring together into a ball. Turn out onto a lightly floured surface and knead briefly until smooth. Shape into a disc, wrap in cling film and chill for 15 minutes.