Banof­fee pie with salted caramel

Central Otago Mirror - - FRONT PAGE -

Sim­ple to cre­ate, ut­terly scrump­tious and quite prob­a­bly my favourite dessert… banof­fee pie. The name ‘‘banof­fee’’ is a port­man­teau of the words ba­nana and tof­fee; its in­ven­tion is at­trib­uted back to the chef and owner of a lit­tle restau­rant in East Sus­sex called The Hun­gry Monk. This is a very ver­sa­tile dessert. You can add in a va­ri­ety of flavours and tex­tures to put your own twist on this del­i­cacy. I have changed the stan­dard caramel recipe to a salted caramel sauce, to add a lovely bal­ance of salty sweet flavour. How­ever if you want to keep it tra­di­tional, just leave out the salt.

For banof­fee-philes, there is of­ten a de­bate on whether to use pas­try or bis­cuits for the base, or whether to use con­densed milk for the caramel or make it from scratch.

On this oc­ca­sion, I have given you the quick and easy ver­sion. Fewer in­gre­di­ents, less time to make, but a mouth wa­ter­ing re­sult all the same. I am strug­gling to find any­thing nu­tri­tional about this dessert other than the small amount of ba­nana, but some­times desserts just need to be thor­oughly deca­dent. En­joy !

In­gre­di­ents –Base

200g Malt bis­cuits (or gin­ger­nuts or diges­tives) 100g but­ter

Salted Caramel Sauce

100g but­ter 100g brown sugar 1 can of con­densed milk 1 tsp sea salt

Top­ping

2 ba­nanas 250ml cream whipped Choco­late for grat­ing over cream

Method 1.

Melt the but­ter for the base in a pan. Break up the bis­cuit and ei­ther put into a plas­tic bag and beat un­til crushed with a rolling pin, or place in food pro­ces­sor and blend.

Pour the melted but­ter into the blender and mix un­til all the bis­cuit is coated (or mix in a bowl if you crushed in a bag).

Firmly press the bis­cuit mix­ture down into your de­sired ves­sel. I have used sil­i­con muf­fin tins for mine so they are in­di­vid­ual por­tions.

2.

3.

You can place in a large tart tin (round 20cm) de­pend­ing on how you want to serve it. Place this now in the fridge to set for at least 30mins. Make sure you cre­ate a small rim up the sides, so when you pour in your caramel mix­ture is doesn’t over­flow.

On to the caramel sauce. Sim­ply melt the but­ter and brown sugar in a medium pan un­til the sugar has dis­solved. Pour in the con­densed milk and slowly bring to the boil be­ing care­ful not to burn the bot­tom of the pot! Add in salt once it has boiled. For those who like a bit more salty sweet con­trast, add in more salt to taste. The caramel should have thick­ened by now.

Pour the caramel into your cooled bis­cuit mix and place back in fridge to set.

Just be­fore serv­ing take the dessert out of the tins and place sliced ba­nana on top of the caramel. Then ei­ther spoon over the whipped cream and shave some choco­late on the top be­fore serv­ing or you can place the whipped cream into a sand­wich plas­tic bag, chop off the end and pipe it onto the dessert. YUM !

4.

5.

6.

Makes 12 muf­fin-size pies

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.