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Banoffee Pie

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Serves: 6-8
100g / 3 1/2 oz ginger biscuits
100g / 3 1/2 oz digestive biscuits
250g / 8 oz butter
1 tsp mixed spice
400g can of condensed milk
300ml / 1/2 pint double cream
4-6 bananas, peeled and sliced
cocoa powder, for sprinkling

Crush the biscuits in a plastic bag with a rolling pin as finely as possible.

Mix half the butter with the biscuits and mixed spice. Using a spoon, press into the base of 18-20cm / 7-8 in flan pan lined with plastic film. Chill to set.

Put the remaining butter in a pan, add the condensed milk and bring to the boil, stirring all the time or it will burn. Reduce the heat and simmer for 5-6 minutes, slowly stirring, until you have a light golden colour. Remove from the heat, beat in 2 tablespoons of the double cream and leave to cool.

Pour this caramel on top of the biscuit base and arrange half the banana slices on top of the caramel. Put another layer of banana on top of that. Sprinkle with cocoa powder, then chill.

When ready to serve, whip the remaining double cream, spoon this on top, and dust with more cocoa powder to serve.

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