Sunday, 17 April 2011

Banoffee Pie

With a little convincing, I can fool myself into thinking that because this recipe involves using a banana or two, it must be healthy. Ignorance is bliss and so is this banoffee pie.


300g oaty biscuits (Hob Nobs are good and the chocolate covered ones are even better)
60g butter, melted
397g tin Nestlé Carnation Caramel
3 large bananas, sliced
350ml double cream
1 tbsp icing sugar
100g dark chocolate

Let's get making:

1. Preheat the oven to gas mark 4/180C
2. In a food processors, crush the biscuits and then add the melted butter and mixed until combined.
3. Press the mixture into a 24-cm tart tin, with a removable base, making an even layer of buttery biscuit goodness.
4. Bake for 10-12 minutes, until lightly toasted and leave to cool.
5. Transfer the biscuity base onto a serving plate and spread on the caramel. Leave to chill for 1 hour.
6. Just before you are ready to serve, whip the cream and sugar together to form soft peaks. Then arrange the banana slices on top of the toffee and cover with the whipped cream.
7. Melt the chocolate and when it has cooled slightly, drizzle over the cream.

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