Banof­fee Pie

“This is just pure in­dul­gence!” – Eric

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250g Hob­nob bis­cuits 100g un­salted but­ter (melted) 100g dark mus­co­v­ado sugar 100g un­salted but­ter 400g con­densed milk 3 large ba­nanas 300ml whipped cream Co­coa pow­der


1. Crush the Hob­nob bis­cuits into large crumbs. One tip is to pop them in a freezer bag and use a rolling pin. 2. Add the melted but­ter to the crumbs, stir­ring to mix it all to­gether. Press the mix­ture firmly into the base of a pie dish, go­ing right up the sides. Put it into the fridge to set for 20 min­utes. 3. Put the sugar into a pan, add the but­ter and melt on a high heat, stir­ring con­tin­u­ally. When it is melted, add the con­densed milk and bring it to the boil. Sim­mer the mix­ture for 5 min­utes. 4. Pour this tof­fee sauce onto the set pie base. Turn the pie dish to help spread the tof­fee evenly. Pop it back into the fridge for 20 min­utes to set. 5. Af­ter 20 min­utes, the sauce should be set, but a bit sticky. Slice your ba­nanas and place them on top of the tof­fee in a nice cir­cu­lar pat­tern. 6. Us­ing a pal­ette knife, pile the whipped cream onto the top of the pile, build­ing it nice and high. 7. Clean the sides of the dish and add a few more slices of banana on top. Sprin­kle with the co­coa and serve!

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