BANOFFEE PIE

OUR version of this decadent pie uses a simple biscuit crumb crust, so the skill here is all in making the filling.

Makes 8 slices

Kit you’ll need

20cm (8in) round, fluted loose-bottomed flan tin, 4cm (1½in) deep

Baking paper

For the biscuit crumb crust

200g (7oz) digestive biscuits, broken up

100g (3½ oz) butter, melted

For the toffee filling

100g (3½oz) butter, cubed 50g (1¾oz) dark muscovado sugar 50g (1¾oz) golden caster sugar 1 x 397g tin sweetened condensed milk

For the topping

300ml (½ pint) double cream

1 tsp instant coffee powder

1½ tsp golden caster sugar

2 bananas Squeeze of lemon juice

Chocolate coffee-flavoured beans, to decorate

1 Lay a circle of baking paper over the bottom of the flan tin. Place the biscuits in a strong, sealable plastic bag and bash with a rolling pin to make fine crumbs. Stir the crumbs into the melted butter, then tip the mixture into the tin and press it evenly over the base and up the sides. Chill.

2 Put the butter for the filling and both sugars in a heavy based pan and stir with a wooden spoon over a low-moderate heat. The butter will start to melt and separate and the sugar dissolve, then they will combine to make a thick, fudgy looking mixture. This will take about 2-3 minutes.

3 Pour in the condensed milk, turn up the heat a little and let the mixture come to the boil. You need to stir constantly as the mixture can easily catch on the bottom of the pan, so adjust the heat as needed to keep it bubbling nicely — but don’t let it burn. Keep stirring, making sure to scrape the spoon all over the surface of the pan, for about 3-4 minutes or until the mixture turns a darker caramel colour. Remove from the heat but keep stirring until the bubbling stops. Pour this toffee filling onto your now-chilled crumb crust. Chill for about 1 hour, or overnight, until the toffee has cooled and set.

4 Pour the double cream into a bowl, sprinkle over the coffee powder and sugar and let the coffee dissolve for a minute or two. Using a wire whisk (a balloon type is best) or an electric hand whisk, whisk the cream so it is soft but thick enough to hold its shape when you lift the whisk out. Remove the pie from the tin and sit it on a serving plate.

5 Cut the bananas into diagonal slices. Lay them over the toffee in overlapping circles, starting at the outside edge. Lightly brush the slices at the outer edge with lemon juice to stop them browning (they won’t be covered with cream). Spoon the coffee cream over the filling, but not quite up to the edge so you can still see some of the bananas, then form it gently into big swirls. Scatter over the whole or chopped chocolate coffee beans and serve.