My mate Vic makes some great desserts. I’m not normally a pudding person, but I love this sort of thing!
Banoffee Pie is a British invention, I was surprised to find out, but less surprisingly it’s based on an American dessert. Either way it combines biscuits, toffee, banana and cream which combine just great.
Anyway, recipe à la Vic:
For the base:
- 100g butter, melted
- 1 generous teaspoon of honey or golden syrup
- 300g digestive biscuits (or hob-nobs), crushed
For the caramel:
- 100g butter
- 100g light Muscovado sugar
- 1 generous teaspoon of black treacle
- 400g can of condensed milk
For the top:
- 4 small bananas, peeled and sliced (ripe bananas that have a few brown spots are the best)
- 2 x 300ml cartons double cream, whipped until you can spread it with a spatula
- Grated dark chocolate
You will also need…
20cm loose-bottomed cake tin, greased (or use a non stick tin).
Tip the crushed biscuits (Digestives work really well, but for a more crunchy, oatier base I find hob-nobs are much better) into a bowl and add the melted butter, then add the honey or golden syrup and give it a good stir. Spoon the crumbs into the base evenly then press it down firmly with a round bottomed cup or use the back of a wooden spoon. Chill for 10 minutes.
A lot of people suggest boiling the condensed milk in the can for about an hour or two, but for me this is just a faff on, and the results are more or less the same. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring until the sugar has dissolved, add the treacle and continue stirring until you get a thick dark paste. Pour in the condensed milk and turn up the heat all the while stirring with a wooden spoon. As soon as the caramel starts to bubble remove from the heat and spread the caramel over the biscuit base let it cool for about 10-15 minutes.
While the base still has some heat left in it, layer the sliced banana over the caramel until it is completely covered then spoon on the whipped cream and cover the bananas. Lastly liberally sprinkle the grated chocolate over the cream.
Place in the fridge and chill for about an hour, alternatively get the forks out and scoff while it’s still warm…!