Banoffee Pie

I do not think this yummy yummy recipe needs any introduction. It is so fast and easy to make and equally fast and easy to disappear from your fridge. This is the recipe that we use. This recipe was invented by Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington, East Sussex back in 1972. So here is the original recipe straight from The Hungry Monk. Although the inventors will not definitely agree instead of the pastry you can use a crushed  biscuits / melted butter base. Come on give it go!!!!!

• 350g Shortcrust Pastry or 300g crushed Digestive or Hob Nobs biscuits and 100g melted butter
• 1 tin Caramel [Dulce de Leche] or 1 tin of Sweetened Condensed Milk boiled in the can for 3 hours
• 3 ripe Bananas, cut in slices
• 375ml Double Cream, whipped
• 1 tbsp Caster sugar
• 1/2 tsp powdered instant coffee or grated dark chocolate to decorate (optional)

Method

1. Preheat the oven to gas mark 5 (190°C). 
2. Lightly grease a 10in x 1.5in flan tin. 
3. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
4. Whip the cream with the instant coffee (if used) and sugar until thick and smooth. 
5. Spread the toffee over the base of the flan. NOTE: IF USING THE BOILED CONDENSED MILK TINS BE CAREFUL NOT TO BOIL THEM DRY AS THESE MIGHT EXPLODE!!
6. Peel and halve the bananas lengthways and lay them on the toffee.
7. Finally spoon or pipe on the cream.
8. Grate the chocolate on top.
9. Enjoy!!!

R & A