Being a big banoffee pie fan I was getting a bit fed up of using the same old recipe, so after seeing The
Hairy Bikers make it on their show I decided to go for this one. I personally preferred this recipe to the one I usually use, but my brother preferred the other one. This one has a good biscuit base.Toffee filling:
115g butter
397g condensed milk
Topping:
5 ripe but firm medium bananas
450ml double cream
1 tsp fresh lemon juice
25g plain dark chocolate, coarsely grated
Biscuit base:
75g butter
300g chocolate oaty biscuits, such as Hobnobs
A 23cm loose based tart tin is needed.
Serves 12
To make the base melt the butter in a pan. Break the biscuits into chunky pieces and add to the melted butter. (I put the biscuits into a plastic bag and hit with a rolling pin).
Tip the mixture into the centre of your tin and press it firmly into the base and sides. Make sure the mixture is evenly distributed, especially where the base meets the sides. Chill for 30 minutes until set.
To make the toffee filling, melt the butter in a non-stick saucepan and stir in the sugar. Cook over a low heat, stirring constantly, until the sugar has dissolved and the butter and sugar looks smooth with no oil floating to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for three minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour over the toffee gently onto the biscuit base and quickly smooth over the surface. Leave to chill for at least one house and up to eight hours before topping.
Just before serving, lightly whip the cream. It should stand in very soft peaks- any thicker and it will look over-whipped when mixed with the bananes. Diagonally slice four of the bananes and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top.
Slice the remaining banana and put it in a bowl with the lemon juice. Toss very gently- this will stop the banan turning brown. Decorate the top with lemony banana slices, poking them into the cream randomly, then sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve the pie in fairly think slices as it is very rich.
Woops...you forgot to add 115g soft dark brown sugar in the recipe for the toffee filling... :)
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