Matt Tebbutt showcased a delicious banoffee pie with dark rum, chocolate and creme fraiche on Saturday Kitchen.

The ingredients for the base are: 100g smooth speculoos spread, such as Biscoff, 300g speculoos biscuits and 23cm blind-baked tart shell.

For the banana puree: 60g unsalted butter, 4 overripe bananas, peeled and sliced, 1 vanilla pod, seeds removed, 60g caster sugar and 50ml dark rum.

For the caramelised bananas: 2 bananas, peeled and sliced and 20g caster sugar.

For the cream: 300g double cream, 20g icing sugar and 300g creme fraiche.

To serve: chocolate curls or shavings and cocoa powder.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.