Banoffee Pie
Here’s the story. It’s the end of May and all of a sudden we’ve got one really hot week. There are barbecues galore but one problem - no desert at the end of them. Deciding to take matters into my own hands I whipped out the Good Housekeeping book and turned to the Banoffee Pie page and decided to tackle it. You cannot beat a good Banoffee Pie. Here goes.Ingredients
100g (3½ oz) butter, melted, plus extra to grease.
200g (7oz) Digestive biscuits, roughly broken
2 small bananas, peeled and sliced
8 tbsp dulce de leche toffee sauce (I used Carnation Caramel - It’s fine)
284ml carton double cream
1tbsp cocoa powder to dust
Method
1. Grease the base and sides of a 23cm (9in) loose bottomed tart tin or dish. Whiz your digestive biscuits in a food processor until they resemble breadcrumbs. Pour in the melted butter and whiz enough so that they combine. Press the mixture into the prepared tart tin, Using the back of a metal spoon to level the surface and leave to chill for 2 hours.
2. Arrange the banana slices evenly over the biscuit base and spoon the toffee/caramel sauce on top. Whip the cream until thick (not stiff - I made that mistake) and spread it over the top. Dust with a little bit of cocoa powder. Et voila!
Enjoy,
S
Scott that looks soooo tasty





















