This recipe is for a Banoffee pie. It is a super, super sweet dessert that's main ingredient is condensed milk. I remember back in Australia, we used to get condensed milk in a tube and just eat it that way. I also remember my Grandpa and Nanna using condensed milk in their cuppa tea. Anyway here is a wiki http://en.wikipedia.org/wiki/Banoffee_pie if you're interested in it's history.
There's actually two ways to make the "toffee" part. One is to put the can of condensed milk in a saucepan of water and boil it for about 3 hours, making sure the can is covered with water at all times.
The way I made it is actually much easier and takes quite a lot less time.
75g butter, chopped
½ cup (110g) firmly packed brown sugar
2 tablespoons golden syrup
2 large bananas (460g), sliced thinly
300ml thickened cream, whipped
1½ cups (225g) plain flour
1 tablespoon icing sugar
140g cold butter, chopped
1 egg yolk
Process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
Grease 24cm-round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover; refrigerate 30 minutes.
Preheat oven to 200°C/180°C fan-forced.
Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.
Top caramel with banana; top with whipped cream.