Cooking 4 Fun: Banoffee pie

How to make banoffee pie

Ingredients

For the base

75g/3oz unsalted butter

200g/7oz digestive biscuits

For the caramel filling

150g/5½oz soft brown sugar

150g/5½oz unsalted butter

1 x 397g can condensed milk

pinch sea salt flakes

For the topping

 2 ripe bananas

150ml/¼ pt double or whipping cream

100g/3½oz bar milk chocolate, grated

Preparation method

1. Melt the butter. Put the biscuits into a food bag and crush with a rolling pin.

2. Tip the biscuit crumbs into the melted butter. Pour and press the mixture over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm.

3. Make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. 

4. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. 

 5. Pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely.

6. Slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. 

 7. Grate the chocolate over the top of the pie.

8. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve.

Delicious! Enjoy.