Banana Flake Flan
You will need 2 ripe bananas for this recipe. Flan can be made two days ahead
250g packet shortbread biscuits, crushed
100g melted butter
1 ½ tablespoons cornflour
¾ cup milk
2 ½ tablespoons caster sugar
1 ½ tablespoons drinking chocolate
25g butter extra
2 teaspoons gelatine
1 tablespoon water
1 cup mashed banana
2 x 30g Flake chocolate bars, lightly crushed
1 cup thickened cream
Lightly grease a 23cm fluted loose based flan tin. Combine crushed biscuits and butter in a bowl. Press over base and sides of prepared tin. Refrigerate while preparing filling.
Blend cornflour and milk in a pan. Add sugar and drinking chocolate and extra butter, stir over heat until mixture boils and thickens.
Sprinkle gelatine over water in a cup, stir into milk mixture, stir until gelatine is dissolved. Mix well and allow to cool. Do not allow to set. Fold in banana and flake bars.
Beat cream in a small bowl with an electric mixer. Until soft peaks form. Fold two tablespoons cream into chocolate mixture. Spoon into prepared biscuit crust. Cover and refrigerate overnight. Decorate top with remaining cream and extra flake bars.