Keep Calm and Cook on – Banoffee Pie

Food, Lifestyle, Opinion, Recipes

Banoffee pie is one of those desserts that can be executed so bloody awful that it puts you off a slice for life. Plasticky squirty cream, Dry pre-made shortcrust pastry bases, and my personal worst nightmare, the deconstructed versions that tend to crop up at “cool” gastropubs. Done right? It’s a gloriously indulgent, American style pud that makes your teeth ache but still has you raiding the fridge for another slice before bed.

In my family, it’s the thing we all gun for at a party, it’s the pudding that we sneak out of the fridge before someone else steals the last slice, but, on one condition, Mam’s got to have made it. Banoffee Pie is admittedly 90% assembly and 10% cooking but ask anyone that has tried my Mam’s Banoffee Pie and they will tell you, it’s the best you’ll ever have. She frequently has to assemble two, because none of us can possibly only have one slice. That is unless Uncle Mark is around. If Mark is around then you have zero chance of a second slice, that is unless you fancy losing a finger.

For me, it’s a dessert that will forever remind me of my family, one that both sides absolutely adore. The sight of tins of boiled condensed milk on the kitchen counter will forever be one of my favourite sights and fighting my brother off to clean the tin of toffee with my Mam shouting at us to get out of the kitchen will forever be one of my favourite (and most dangerous) memories.

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Banoffee Pie

  • Roughly half a pack of digestive biscuits
  • 125g salted butter, melted
  • 1 tin of condensed milk
  • 275ml of double cream
  • 1 tsp sugar
  • 1 tsp of instant coffee
  • 3-4 ripe bananas
  • 1 Dairy Milk Flake

The first bit of this recipe is the best bit, the best option is to do this step the day before you need the dessert, that way the toffee has adequate time to cool. Pop your tin of condensed milk, still sealed in the tin, into a deep pan of cold water making sure the top is covered. Bring to a light boil. Leave it that way for 4 hours,  just checking in between that the tin remains submerged in water. Once the time is up, let the tins sit in the water until cool.

Do not let the pan boil dry. I have fond memories of my Nan and Mum scrubbing toffee of my Auntie Donna’s very pristine, white kitchen walls/ceilings. I don’t suggest it as a decorating technique.

In the meantime, shove the digestives into a sandwich bag and smash them into a fine crumb with the help of a sturdy rolling pin. yes, you could use a food processor but this is much more fun. Empty the biscuit crumb into a bowl before pouring in all of your melted butter. Mix. Your biscuit should be visibly coated in butter but not too wet. Grab a flan tin/cake tin, whatever you have really and pour the biscuit mix in. Press it down to create a level and compact buttery biscuit base. Refrigerate this for at least an hour.

Open up your tin of cooled and now deliciously sticky condensed milk toffee. The result should be a medium/dark golden brown toffee. Scrape the contents out onto the biscuit base and level out. Grab a teaspoon and eat the remnants of toffee straight out of the tin. Chefs prerogative. Pop your cream into a separate bowl along with a tsp of caster sugar and a tsp of coffee granules. Whisk until it forms into stiff peaks.

Chop your bananas into circles around 1cm thick and place onto your toffee layer. Then top with the cream. Finally, crumble the Flake over the top, half of it at least, the other half can be for the Chef.

Finally, refrigerate, half-hour will do.

Best enjoyed quickly and in a secret spot, family members become very aggressive when Bannoffe pie is on the line.

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