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Banoffee Pie
I don’t know where this came from, but a lot of restaurants
sell it. It is delicious. The condensed milk takes a while to do, so we
do
several tins at a go, and keep the rest in the bottom of the cupboard.
Ingredients
6oz uncooked shortcrust pastry
1 large tin of condensed milk
1 teaspoon powdered instant coffee
1 oz caster sugar
½ pint (300ml) whipping or double cream
1 large banana
Method
Boil the tin of condensed milk, unopened for 3 hours. This
turns it into a soft caramel toffee.
Roll out the pastry, and lay it out in a 20cm (8 inch)
buttered, lined flan tin. Puncture the bottom of the pastry a lot with
a fork, and
bake it
blind.
Whip the cream with the coffee and the sugar.
Gently lay the condensed milk in the bottom of the flan
case, and spread it out flat. Cut the banana into slices, and lay it
over the
condensed milk. Spread the coffee-flavoured cream over the bananas.
The combination of toffee, banana
and coffee will drive you
wild!
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