Banoffee Pie!

Banoffee pie is one of my favourite puddings! It's quick and simple to make, has bananas in so must be one of my five a day, and is loved by nearly everyone (except banana phobes!). This recipe is originally Julie Ann's with a few adapations of my own, so I hope she doesn't mind me sharing it.

Julie Ann's/Yummy Mummy's Banoffee Pie

7oz/175 digestive biscuits, whizzed to fine crumbs (if you like a good thick biscuity base and sides on your pie then make half again, or even double this),

4oz/100g Stork, (if you have altered the amount of biscuits you use, make sure you do the same to the amount of Stork)

1 can of Carnation Caramel (if you want to make the toffee from scratch I have put two ways of doing this at the bottom, since this came about though I have never made my own for a banoffee pie),

3 large bananas,

1/2 pint of whipping cream.

1. Whizz the digestive biscuits to fine crumbs. Melt the margarine in a saucepan over a low heat and stir in the digestive biscuits.

2. Press this mixture into a greased tin, on the bottom and up the sides if you wish. Leave to cool in the fridge for several hours or overnight.

3. Whip the cream until thick and spreadable.

4. Chop the bananas into coin shapes and place evenly on top of your biscuit base.

5. Cover with the caramel, using a spoon to dollop it on and a knife to spread it. I find this stops it moving the bananas about too much. 

6. Cover with whipped cream and decorate as you like, I used a square of dark chocolate and a peeler to make tiny chocolate curls.

7. Keep refrigerated until ready to be devoured!!

If you want to make your own caramel there are 2 ways to do this that I know of:

1. Place a tin of condensed milk in a large pan of boiling water. Simmer for 2 hours making sure the pan never 'goes dry' and that the can is always under water. Leave to cool completely, you need to do this the day before really. I can't stress enough how much you must keep an eye on it as if it boils dry the can could explode which will ruin your kitchen and if it gets onto you or someone else cause serious burns! I have personally never done it this way but this is a very traditional way of doing it.

2. Empty a tin of condensed milk, 4oz/100g Stork and 2oz/50g of soft brown sugar into a saucepan. Put on a VERY low heat and stir all the time until it thickens. Add a few drops of vanilla essence and then leave to cool. This is how I make caramel for Millionaire's shortbread as it is a bit thicker and sets a bit more.

xxx