• 50 g butter
  • 100 g brown sugar
  • 100 ml cream
  • digestive biscuits
  • 1 banana
  • 200 ml cream for whipping


  • Place the sugar in a heavy bottomed saucepan and melt over a high heat to make a caramel.
  • Then add in the butter and cream. Stir and leave to come to the boil.
  • Turn the heat down and leave until you have a fairly thick fudge sauce and leave to cool.
  • Whip your cream into soft peaks.
  • Crumble the biscuits into two sundae glasses and drizzle over a little of the toffee sauce.
  • Slice the bananas and add half on top of the biscuits.
  • Add the cream then the remaining bananas and toffee sauce.
  • Serve.