Banoffi Pie Veg CD
40mins plus 3 hours boiling
1 x 400g/14oz tin Condensed Milk (not evaporated) – see note in recipe
3 Large Bananas
360ml/12fl.oz. Double Cream
˝ teasp Powdered Instant Coffee
1 Dessertspoon Caster Sugar
1. Place the unopened tin
of condensed milk in a large saucepan, cover with water, bring to the
boil then continue to boil for at least 2 hours, topping up with extra water as
– make sure the pan is topped up with water otherwise there is the chance that
the tins may explode causing danger and damage.
As this is a lengthy process,
why not boil several tins at the same time. Once boiled, the unopened tins keep
indefinitely, ready for when you want to make this dessert again…..and you
2. Once the
boiling process has taken place, allow the tins to cool
completely before opening.
NOT OPEN WHILST THE TIN IS WARM.
3. Preheat the oven to 190C, 375F, gas
mark 5. Roll the pastry out on a floured surface and use it to line a
25cm/10inch flan tin. Prick the base all over with a fork and bake blind until
crisp. Allow to cool.
4. Once the tin of condensed milk is cold, open and stir the soft toffee
filling. Spread the toffee over the base of the flan.
5. Peel and halve each banana lengthways
and lay them on the toffee filling.
In a bowl, whisk the cream together with the instant coffee and sugar until
thick. Spoon or pipe the cream over the bananas and chill until ready to serve.
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