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!

Millionaire’s Shortbread

Ingredients

225 g plain flour
75 g caster sugar
375 g unsalted butter
379 g can unsweetened condensed milk
4 tbsp golden syrup
325 g plain chocolate
200 mm square brownie tin or similar, greased and the bottom lined with waxed paper

Method

Preheat the oven to 170°C.

Bottom Layer

  1. Put the flour and sugar into a bowl.  Rub in 175 g. of butter, clumping the dough together to make a ball.
  2. Press this sandy shortbread mixture into the tin and smooth it down.
  3. Prick with a fork and cook for five minutes, then lower the oven to 150°C and cook for a further 30-40 minutes until pale golden and no longer doughy.
  4. Let it cool in the tin.

Middle Layer

  1. Melt the remaining 200 g. of butter in a large, microwavable bowl.  Add the condensed milk and golden syrup.
  2. Whisk the mixture well until the butter is thoroughly incorporated.
  3. Heat in microwave for 6-7 minutes until boiling, stirring thoroughly every minute. It's ready when it's thickened and turned a light golden brown.
  4. Pour this molten toffee over the shortbread and leave to set.

Top Layer

  1. Melt chocolate and pour over the fudge mixture and leave to cool.
  2. Once set, cut the caramel shortbread into pieces.

Makes about 24.