Ingredients – serves 8

For the dulce de leche:

• 1 can of 305 ml condensed sweetened milk

For the banana tatin cake:

• 4 ripe bananas
• 250 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 2 eggs
• 180 g sugar
• 120 g butter
• dulce de leche

Method

Make the dulce de leche:

• Place the closed can of condensed sweetened milk in a large pan and fill it with water to cover the can completely.
• Bring the water to a boil, reduce the heat and simmer for 3 hours.
• Check every 30 to 45 minutes to ensure the water level stays above the can, adding water when necessary to top it up.
• Take the pan from the heat and leave the can to cool completely.

Make the banana tatin cake:

• Heat the oven to 180C/160C fan/gas 4.
• Line a 20 cm cake tin with baking paper.
• Spread 2 tablespoons of dulce de leche on the bottom of the cake tin.
• Thinly slice 1 banana and place the slices on top of the dulce de leche in a circular pattern.
• Put the flour, baking powder, bicarbonate of soda and sugar in a bowl and mix to combine.
• Melt the butter in a pan over a low heat and pour into a second bowl.
• Mash 3 bananas and stir with the sugar, eggs and 4 tablespoons of dulce de leche into the melted butter.
• Tip into the dry ingredients and mix to combine until smooth.
• Carefully pour over the banana slices in the prepared cake tin.
• Bake for 45 minutes, lower the heat to 160C/140C fan/gas 3 and bake for another 45 minutes.
• Remove from the oven, invert the tatin cake on a plate and leave to cool.
• Drizzle with the remaining dulce de leche.