Banoffee Pie

I think we definitely all deserve a sweet treat to end the week!  Think back over your week and make a mental note of your achievements, your happy moments and people you are grateful for in your life.  Now take a deep breath and tuck on in!   

Banoffee Pie
Serves 8-10

70g unsalted butter, melted
240g gingernut biscuits, bashed to smithereens (or just crumbs)
1 can of sweetened condensed milk
3 bananas, sliced
250ml whipping cream

Starting the night before… Place the unopened can of condensed milk into a sauce pan and cover it in water.  Bring the pan to the boil and then reduce the heat slightly and then leave it to bubble away for 2 hours.  Just keep an eye on the pan to ensure that there is always enough water to cover the can of condensed milk.

After 2 hours, turn the heat off and allow to cool completely overnight.

On the day… Start by combining the melted butter with the gingernut biscuit crumbs in a bowl.  Tip the crumbs into the base of an 8″ pie dish.  Using the back of a spoon, press the crumbs down and to the edges to form an even base.  Pop in the fridge for about an hour for the butter in the mixture to set the crumbs.

 

Open the can of condensed milk to reveal that it has transformed into ridiculously delicious sticky toffee.  Spoon out the entire contents of the can onto the gingernut biscuit base and spread it out evenly-ish.  Don’t worry if it’s a bit lumpy, it will even out.  Fridge for 30 mins.

Cover the toffee with the banana slices and then finally top with dollops of thick whipped cream.  Put the whole thing back in the fridge until you are ready to serve. 

  

Simple, delicious, a classic and a total treat.

 

  

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