Background
Banoffee Pie on Wikipedia.
Ian Dowding on how he invented Banoffee Pie in 1971.
Ingredients
| 200 g |
Digestive biscuits, fairly finely crushed |
| 50 g |
soft brown sugar |
| 100 g |
butter |
| 2 tins |
condensed milk |
|
bananas |
|
cream |
|
chocolate Flake, crushed |
Method
- Crush the biscuits either in a plastic bag with a rolling pin or in a food processor.
- In a small pan, melt together the butter and sugar. When bubbling nicely, take off the heat and stir in the biscuit crumbs.
- Line a cake tin with foil and press the biscuit mixture into it to form a base. Chill in the fridge to set.
- Put the tins of condensed milk (unopened) into a pan and cover with water. Bring to the boil, cover and simmer gently for 2 hours. Keep an eye on the pan and ensure that the tins are aways covered by water. Top up with boiling water, as required.
- Allow the tins to cool for just 5 minutes. Open very carefully (the hot filling may ooze or explode out and is very hot). Spread over the base. Allow to cool.
- Slice the bananas and layer over the toffee.
- Whip the cream until thick and spread over the banana. (Uncovered banana will turn black to make sure to cover it all.)
- Crush the Flake in the packet then spread the crumbs over the top of the cream.
- Enjoy!