Recipes
Banoffee pie
This British classic was invented in 1972 in a Sussex restaurant and was said to be Margaret Thatcher's favourite pud.
This British classic was invented in 1972 in a Sussex restaurant and was said to be Margaret Thatcher's favourite pud.
Cook: 1 Hour 40 Mins
Serves: 10
Price: 50p per serving
Nutritional Information
Each 144g serving contains
Energy
1951kj
466kcal
1951kj
466kcal
23%
Fat
27g
27g
High
38%
38%
Saturates
16g
16g
Med
82%
82%
Sugars
37g
37g
High
41%
41%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1355kj/324kcal
Typical energy values per 100g:
1355kj/324kcal
Ingredients
175g plain flour, plus extra for rolling out
2 level tbsp icing sugar
100g butter, cut into cubes
1 free-range egg yolk
397g can Carnation Caramel Condensed Milk
3-4 bananas, peeled and sliced
300ml double cream
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour, icing sugar and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs.
2
Add the egg yolk and 2 tbsp cold water and mix until the mixture starts to form clumps (you may need to add a little more water).
3
Gather the dough together with your hands. Roll out the dough on a lightly floured surface and use it to line a 20cm round flan tin. Prick the base with a fork, then chill for 30 minutes.
4
Line the pastry case with foil and fill with dry beans or rice. Bake for 10 minutes, then remove the foil and cook for another 5 minutes. Cool.
5
Fill the pastry with the caramel condensed milk and top with the bananas. Lightly whip the cream with the coffee essence. Pile on top and sprinkle with the chocolate grated into curls.