Becca’s Banoffee Pie
Week 3 is everyone’s favourite, Banoffee Pie!
100g unsalted butter
1 packet of Hobnobs or Digestives
1 tin (397g) of Carnation condensed milk
2-3 bananas
Approx. 300ml double cream
Flake bar, or milk chocolate to grate
30cm round dish (or equivalent)
- Submerge the condensed milk tin under boiling water in a saucepan, and boil for 1 hour 15 mins. Top up the water every now and then to ensure the tin is always under water.
- Blitz the biscuits in a blender or put in a bag and smash with rolling pin until small crumbs.
- Melt the butter and mix in with the crushed biscuits.
- Push the buttery biscuits down in the bottom of your dish and create a smooth flat surface.
- Put in the fridge to cool.
- When the condensed milk has finished boiling, remove from the saucepan. Be very careful as it will be VERY hot! Best to wear some sort of gloves! Open the tin but again, be careful, as some of the hot condensed milk may squirt out!
- Pour the hot condensed milk on to the biscuit base and smooth out. It will be a very weird consistency but as it cools it turns to caramel.
- Put in the fridge to cool again.
- When the caramel is cool chop up the bananas into thin slices and place on top of caramel to create the banana layer.
- Whip the double cream and spread on top.
- Crumble the flake or grate the chocolate for decoration.
- If you can resist it, leave the whole pie to set for about an hour or 2 before you eat it!
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2 Comments
Would love to try the Banoffee Pie but a little worried about boiling the tin of condensed milk, wouldn’t it explode???
Hi Jean, Rebecca has made it many times and it’s been ok. But you do have to be extra careful when you open the tin, and make sure your hands are covered as the condensed milk is really hot. If you’d rather, instead of condensed milk, try using Carnation Caramel which is pretty much the condensed milk ready boiled, although flavour and consistency isn’t quite the same. Sounds like it would be a good option for you. Warm regards Cyndy