Aldi · Desserts
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Banoffee is one of the few desserts with a documented origin: it was created at The Hungry Monk in Sussex in 1971, and the name is a contraction of banana and toffee. The toffee layer is boiled condensed milk, which caramelises into something between a caramel and a fudge without any separate sugar work. That's the trick the whole dessert rests on, and it's why banoffee became a standard so quickly: it needs no cooking skill beyond patience. Bananas sit between that layer and the cream. It's defrosted rather than baked, so it arrives assembled and needs only time. Serves six.
