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BANOFFEE PIE
Tin (~400g) of condensed milk (NOT evaporated milk!)
Three large bananas
One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do)
Half-pint of double cream, or whipping cream
2 tablespoons margarine (or butter)
Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs. Gently heat some margarine in a saucepan until liquid (or just leave some out at room temperature to soften).
Pour crumbs and liquid/soft margarine and mix in with the crumbs until they start to bind together. Transfer the biscuit crumbs to a round dish (a large Pyrex dish is good) and pat with a spoon so that they cover the base. Place in the fridge to set.
Prepare the caramelized sweetened condensed milk.*
Pour/spoon the caramelized milk onto the biscuit base of the Pyrex dish. Place back in the fridge to cool. Slice the bananas and arrange them on top of the toffee.
Whip the cream until peaking, then fold on top and smooth out. Dust with chocolate powder for effect. Keep in the fridge until needed, covered with cling-film.
Tips
You may want to make the biscuit base with a lip (a bit like a flan or pavlova). Start the condensed milk boiling, then do the base. Have a rest for a while, then pour out the toffee and start on the cream and bananas. Serve cut into wedges in a bowl.
*TO CARAMELIZE SWEETENED CONDENSED MILK:
From: marilyn
Source: Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk
Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.
CAUTION; NEVER HEAT UNOPENED CAN
Another recipe:
BANOFFEE PIE
9oz (250g) plain flour
12oz (325g) butter
61/2oz (165g) caster sugar
1 egg yolk, size 3, lightly beaten
405g can skimmed sweetened condensed milk
3 bananas
1tbsp (14ml) lemon juice
15fl oz (426ml) double cream
chocolate curls
1/2oz (15g) toasted flaked almonds
Put flour in a large bowl and rub in 51/2oz (140g) butter.
Add 1/2oz (15g) caster sugar, the beaten egg yolk and 3tbsp (45ml) cold water and mix to a smooth dough. Wrap in cling film and chill in fridge for 30 mins. Roll out the pastry on a surface lightly dusted with flour.
Use pastry to line a deep 8in (20.5cm) loose bottom flan tin. Lay greaseproof paper over the top and bake at 400F, 200C, Gas mark 6 for 15 mins. Remove paper and cook for a further 10 mins or until golden.
Put remaining butter and caster sugar in a small nonstick saucepan and heat through gently until melted. Add condensed milk and bring to the boil over a very low heat.
Simmer for 5 mins, stirring continuously, until mixture is toffee coloured and thick. Do not stop stirring at any point and stir rapidly as the toffee mixture catches very easily.
Thinly slice bananas and arrange in pastry case. Drizzle with lemon juice, pour toffee over and leave to cool. Whip cream, spoon over toffee, swirling with back of spoon.
Sprinkle with chocolate swirls and flaked almonds. Chill until required.
NOTE: A cheesecake base can be substituted for the dough base.
Another simpler variation:
BANOFFEE PIE
1 (14 oz.) bag caramels (unwrapped)
1/2 can condensed milk
1 stick of butter
1 package chocolate graham crackers (digestives)
4 bananas
Melt butter; add to pulverized cracker crumbs; press into pie plate; slice bananas and arrange on top of crumb crust; refrigerate.
Unwrap caramels and place in medium saucepan with condensed milk. Heat until all caramels are melted and mix well. Cool on side of stove for at least 30 minutes. Pour over bananas evenly. Sprinkle chopped nuts on top.
Refrigerate at least 2 hours before serving.
THE ORIGINAL HUNGRY MONK BANOFFI PIE
Servings: 8-10
Invented at the Hungry Monk in 1972, Banoffi Pie is still as popular today as it was the first time it appeared on the menu. There have been many imitations as far and wide as Russia and the United States; it is even rumored to be Mrs Thatcher's favourite pudding! Below is the original recipe as it first appeared in 'The Deeper Secrets of the Hungry Monk' in 1974.
12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375ml of double cream
Half a teaspoon powdered instant coffee
1 dessertspoon caster sugar
A little freshly ground coffee
Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the condensed milk.
Prepare caramelized sweetened condensed milk.*
Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lenghtways and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.
Hint - Banoffi is a marvellous "emergency" pudding once you have the toffee mixture in your store cupboard.
*TO CARAMELIZE SWEETENED CONDENSED MILK:
From: marilyn
Source: Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk
Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.
CAUTION; NEVER HEAT UNOPENED CAN
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