Banoffee Pie

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

  1. Crush the biscuits either in a plastic bag with a rolling pin or in a food processor.
  2. In a small pan, melt together the butter and sugar. When bubbling nicely, take off the heat and stir in the biscuit crumbs.
  3. Line a cake tin with foil and press the biscuit mixture into it to form a base. Chill in the fridge to set.
  4. 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.
  5. 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.
  6. Slice the bananas and layer over the toffee.
  7. Whip the cream until thick and spread over the banana. (Uncovered banana will turn black to make sure to cover it all.)
  8. Crush the Flake in the packet then spread the crumbs over the top of the cream.
  9. Enjoy!

Chocolate and Raspberry Trifle

Ingredients

1 packet amaretti biscuits
1 packet raspberries
300 ml whipping cream (or mixture of cream and "Dream Topping")
1 jar raspberry jam
1 slab dark chocolate

Method

(Very simple to make but looks impressive.)

  1. Whip the cream.
  2. Lightly crush the biscuits.
  3. Put the jar of jam into the microwave to heat, with the packet of broken dark chocolate.  Stir until thoroughly mixed.
  4. Layer each of the ingredients in a bowl (or individual glasses) until all are finished.
  5. Top with a few left over raspberries.

Malteser Cheesecake

You will need

200 g malted milk biscuits crumbled
100 g butter melted
5 tbsp sugar
600 g Philadelphia (Usually comes in 300 g tubs.)
300 ml double cream whipped until stiff
300 g white chocolate melted
200 g milk chocolate melted
2 tbsp Horlicks powder (You can get one-cup packets.)
small bag Maltesers

Method

  1. Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment.
  2. Mix the biscuit crumbs, melted butter and 2 tbsp of the sugar, then press into base.  Chill.
  3. Divide cream cheese and cream evenly between 2 bowls.
  4. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other.
  5. Beat each with an electric whisk until smooth.
  6. Spread the milk chocolate mixture evenly in the tin.
  7. Spoon the white chocolate mix over the top and gently smooth.
  8. Dot with Maltesers and chill for at least 5 hrs until firm.

Mud Pie

Ingredients

175 g butter
125 g sugar
1 tbsp cocoa powder
125 g mixed fruit
250 g broken biscuits
1 milk chocolate bar

Method

  1. Melt the butter.  Add the cocoa and sugar.
  2. Sir in the fruit and biscuits.
  3. Line a cake tin with foil and pour in the mix.  Press it down and place in the fridge for about 2 hours.
  4. Melt the chocolate and pour over the pie, spreading it out.
  5. (Wait as long as you can before you) cut it into slices and eat it.

Alternatively: Make in bun cases to have individual pies.