Banoffi Pie   Veg  CD  DP  English  40mins plus 3 hours boiling

Serves 4      Cold   Fruit  Vegetarian    Dessert   Banoffie Banoffee Pudding    British

Ingredients

175g/6oz Shortcrust Pastry
1 x 400g/14oz tin Condensed Milk (not evaporated) – see note in recipe
3 Large Bananas
360ml/12fl.oz. Double Cream
½ teasp Powdered Instant Coffee
1 Dessertspoon Caster Sugar
 
Instructions

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 necessary.

IMPORTANT – make sure the pan is topped up with water otherwise there is the chance that the tins may explode causing danger and damage.

NB  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 will!

2. Once the boiling process has taken place, allow the tins to cool completely before opening.  DO 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.

6. 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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