Chocolate & banana mud pie

Preheat the oven to 190c/Fan, 170C/Gas Mark 5 and then use the pastry to line a 20cm/8in deep, fluted flan tin. Then further line with baking paper and beans and bake blind for 15 minutes. Then remove the paper and beans and bake for a further 5 minutes until the base is dry.

Next melt 100g of the chocolate in the microwave or by placing it over a pan of hot water and stir in the butter until smooth. Now place the eggs and sugar in a large bowl, placed over a pan of simmering water and use an electric whisk to whisk the mixture until it is thick enough to leave a ribbon trail when the beaters are lifted. Stir the melted chocolate into the egg mixture, then pour into the pastry case. Bake for 10 minutes or until just set. Once cooled, let it chill for at least 2 hours.

To complete, spread the dulce de leche on top of the chocolate base and slice the bananas over the top. Whip the cream until it forms soft peaks and spread over the bananas. Lastly melt the remaining chocolate and drizzle over the pie. Slice, serve and enjoy!