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| Banoffee Pie!! |
I've never made this before, so had a bit of a think. For the base, it has to be a classic crunchy digestive base, and for the caramel I wanted it to be fairly soft and gooey, so maybe add some cream? Then of course, lots of piped whipped cream on top!
So away I went, bashing biscuits into smithereens with a rolling pin, stirring caramel frantically, so it didn't stick to the pan, and piping stars of whipped cream everywhere!!
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| Yum! |
For the base,
250g digestives, crushed
100g butter, melted
For the caramel,
400g tin of condensed milk,
100g butter,
100g brown sugar,
2 tbsp golden syrup
100ml double cream
For the topping about 200 ml double cream
chocolate powder, to dust on top
Oops, and 2/3 bananas!!
Method -
Do the usual thing with the melted butter and the digestive bikkies, and press into a loose bottom/springform tin about 20cm size. Chill while you make the caramel. Put all the caramel ingredients (except the cream) in a sturdy saucepan, and use a medium heat until coming up to the boil. DO NOT attempt to do anything else for the next 5 minutes, as you need to stir the caramel constantly, and don't forget to get into the corners! Don't answer the doorbell, or make a phone call, just stir!!
When it comes to a boil, reduce the heat slightly and allow to simmer, stirring for about 5 mins. The mix will darken slightly and thicken too, when this happens remove from the heat and add the double cream. Keep stirring!! Then take the base out of the freezer, and quickly slice 2or 3 bananas on top of the base, and cover with the caramel mix. Allow to cool completely, before topping with the whipped cream.
This was really strongly banana-y at first, but the next day it was much nicer, the banana flavour had mellowed a lot. Went down well in our house, and got the thumbs up from my lad!! Job done!!
