Banoffee pie

Banoffee pie

Ingredients:

3 ripe bananas

Toffee sauce (see below)

Biscuit base (see below)

Cream topping (see below)

Refrigerated dark chocolate for decoration (optional)

Toffee sauce

Ingredients for toffee sauce:

50g butter

75g brown sugar

50g white sugar

100mls golden syrup

150 mls double cream

Method for toffee sauce:

1. Heat the butter, sugar and golden syrup over a very low heat until the sugar is dissolved (this takes about 10 minutes). If you don’t have golden syrup, use an extra 80g of brown sugar instead. 

2. Next, add the cream and continue heating while it is gently bubbling for another 10 minutes, and then take it off the heat and leave it to cool down to room temperature. (Don't overcook the toffee sauce or else it will end up too hard when it cools down).

3. Make the biscuit base while the toffee sauce is cooling down.

Biscuit base for the base of the pie

Ingredients for base:

120g digestive biscuits

50g butter

Method for base:

1. Melt the butter over a low heat.

2. Crush the biscuits in a polythene bag (using a rolling pin), until they resemble fine crumbs, then add them to the melted butter and stir until the butter is evenly distributed.

3. Put the biscuit and butter mixture into an 8 inch (20 cm) diameter dish which is at least 3 inches (8 cms) high, and press it down to form a firm and even base, then put it into a fridge to set, which should take about 30 minutes.

4. When the toffee sauce has cooled down make the cream topping.

Cream Topping:

Ingredients:

200mls double cream

20g icing sugar

Few drops of vanilla essence

Method for cream topping:

Whisk the cream with the sugar and vanilla essence until it is thick and just starts holding its shape, but be careful to not over whisk it as the cream will separate out and curdle if you do.

Final Assembly of Pie

1. Slice the bananas and layer the pieces on top of the biscuit base.

2. Cover the bananas with the toffee sauce.

3. Cover the toffee sauce with the whipped cream.

4. Grate some chocolate on top of the cream for decoration.

5. Chill in a fridge for about an hour before serving.