Banoffee Pie
Makes 1 Cake
INGREDIENTS:
300g digestive biscuits
80g hazelnuts
120g butter
For the filling:
90g butter
90g light muscovado sugar
1 tin (400g) full fat condensed milk
For the topping:
3 ripe bananas
300ml double cream
80g dark chocolate, melted
METHOD:
1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive biscuits and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Place the tin in to the fridge to chill while you make the filling.
3. To make the filling, heat the butter and sugar in a saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Chill in the fridge for a minimum of 1 hour.
4. Peel and slice the bananas and arrange on top of the set caramel. Whip the cream to soft peaks and spoon over the bananas. Drizzle the melted dark chocolate over the cream.
5. Keep in the fridge until ready to serve!
