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Monday, November 25, 2013

Banoffe Pie




Ingredients:

For the base:
  • Butter (melted): 100 g
  • Digestive Biscuits (crushed): 250 g

For the caramel:
  • Butter: 100 g
  • Dark brown soft Sugar: 100 g
  • Can Carnation Condensed Milk: 397 g

For the top:
  • Bananas (small): 4
  • Carton Whipping Cream: 300 ml
  • Caster Sugar: 1 tsp
  • Grated Chocolate (for decoration)


Directions:
  • Put the biscuits and melted butter in the food processor and mix them well. Layer this mixture in a non-stick tin. Grease the tin with butter before layering it. Put it in the fridge to chill.
  • Melt the butter and sugar in a non-stick pan over a low heat, stirring all the time until the sugar has dissolved. Add condensed milk, bring to a rapid boil for a minute and stir it for 5 minutes to form a thick golden caramel. Spread the caramel over the base and put it in the fridge for 1 hour.
  • Carefully lift the pie from the tin and layer it with sliced bananas.
  • Whip the whipping cream with 1 tsp of caster sugar until soft peaks and put this mixture on the layer of bananas.
  • Decorate with some of the whipped cream, bananas and grated chocolate.
[Note: if you are not using brown sugar for the caramel then use caster sugar instead and put one pinch of yellow food colour, to give it a nice yellow colour]


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