Recipe of the Week - Banoffee Pie

Here is another one of my favourite pudding recipes, although it is saved for VERY special occasions due to calorie and fat content!

Biscuit Base:
250g Digestive or Gingernut Biscuits
100g Unsalted Butter

Filling:
150g Unsalted Butter
150g Light Muscovado Sugar
400g Can Condensed milk

Topping:
4 Bananas
300ml Double Cream
1 tbsp chopped, toasted hazelnuts
1 chocolate flake




To Make:

1. Whizz the biscuits in a food processor or place in a polythene bag and crush until they turn to crumbs. Melt the butter in a large bowl in the microwave or in a small saucepan and stir in the crumbed biscuits. Spread over the base and around 5cm up the sides of a 25cm loose-bottomed cake or tart tin. Chill for 20mins
2. To make the Toffee Filling, place the butter and sugar in a saucepan and heat until the sugar is dissolved, then pour in the condensed milk. Cook over a medium heat for 5-6mins, stirring continuously until the mixture has thickened and turned golden
3. Pour the toffee mixture onto the biscuit base and chill for 1 hour until firm
4. To make the topping, slice the bananas and place on the toffee mixture, saving a few for the top of the pie. Whip the cream until it holds its shape and pile on top of the bananas, then decorate with the leftover banana slices, chopped nuts and crumbled flake.

*Originally taken from www.idealhomemagazine.co.uk