Banoffee Pie has to be one of my family's favourite puddings and in fact it was chosen by my daughter Lucy instead of a birthday cake last October.
Now I can actually lay claim to being one of the first to know about Banoffee Pie because I worked for the publisher who brought out a book written by the owners of a restaurant called The Hungry Monk (think it was in Eastbourne.) Well, they are meant to have invented the recipe for this delightful banana, toffee and cream confection, which has brought grown men to their knees and grown women to give up on their diets!
Now the question is – or to be more precise – the questions are:
- pastry case or crumb base?
- boil condensed milk in the can for three hours or take out of can and heat until boiling in a pan?
- plain whipped cream, or whipped cream with coffee essence?
I guess it's down to personal taste, but I'd love to be reminded of the original recipe so if you could help that'd be great. I thought I'd include my own version of events in case just reading about this delightful dessert has set you dribbling…
Ingredients: 2 large ripe bananas
1 250ml carton double cream
1 can condensed milk
1 shortcrust pastry base – make your own or buy!
half a teaspoon instant coffee, dissolved in tiny amount of water
grated chocolate to decorate
1) Boil condensed milk in can for three hours. Do not puncture the tin and NEVER let it boil dry – keep it topped up with water throughout.
2) Once cooled slightly, open can and gouge out sticky contents which have become a rich caramel.
3) Fill pastry case with contents of can and then thinly slice bananas over the top.
4) Whip cream and when about to thicken, add the coffee essence you have created.
5) Sprinkle with grated chocolate and indulge!
Hope you enjoy and I look forward to hearing your versions of this culinary creation.