Clas­sic banof­fee pie recipe

Sunday Herald Life - - Contents - Ally McGrath’s Clas­sic Banof­fee Pie

AS I’m writ­ing this, we’re right in the mid­dle of Fair­trade Fort­night (Fe­bru­ary 26 — March 11), so to­day’s recipe brings to­gether three Fair­trade in­gre­di­ents — ba­nanas, choco­late and sugar — to cre­ate a de­li­cious, deca­dent dessert: banof­fee pie.

At the mo­ment, one in three ba­nanas sold through­out the coun­try are Fair­trade, which makes a huge dif­fer­ence to thou­sands of farm­ers, work­ers and their fam­i­lies across the world. With av­er­age prices of around 11p, grow­ing ba­nanas for a liv­ing is just not sus­tain­able for farm­ers in coun­tries such as Colom­bia and the Do­mini­can Re­pub­lic.

Like­wise, 90 per cent of the world’s co­coa is grown on small, fam­ily farms, and sugar is one of the most im­por­tant sources of na­tional in­come for many coun­tries. Choco­late is of­ten one of the first foods that we as­so­ciate with Fair­trade, but there are more than 4,500 prod­ucts for us to choose from.

By mak­ing sure you’re buy­ing Fair­trade, you can do your bit to help farm­ers get a bet­ter deal for their pro­duce. Just look for the Fair­trade mark when you’re shop­ping.

This in­dul­gent dessert is some­times mis­taken for an Amer­i­can recipe, though it was ac­tu­ally de­vel­oped in east Sus­sex in the early 1970s. More than 50 years later, it’s still pop­u­lar. The messy, sticky process of cre­at­ing a banof­fee pie is, I’m sure, one of the main rea­sons why my two wee boys love to get in­volved and help me out in the kitchen at home. There’s no oven needed, and with only a hand­ful of in­gre­di­ents, it’s so easy to whip up at short no­tice. Some recipes rec­om­mend adding pecans, cof­fee or even marsh­mal­lows, but my ad­vice? Don’t mess with a clas­sic.

Serves: 12

In­gre­di­ents:

For the base: 350g di­ges­tive bis­cuits 120g un­salted but­ter

For the top­ping: 100g but­ter 100g Fair­trade soft light brown sugar

2x 397g tins of con­densed milk 6 Fair­trade ba­nanas 500ml dou­ble cream

75g Fair­trade dark choco­late

Method

1. I nor­mally use dis­pos­able foil trays or plates to make my banof­fee pie, but a large cake tin works just as well.

2. Start by mak­ing the base. Melt the but­ter in a saucepan, then crush the di­ges­tive bis­cuits in a food pro­ces­sor. Add the bis­cuit crumbs to the melted but­ter and mix well.

3. Pour the mix­ture into the tray or cake tin, pat­ting it down un­til the base is even and reaches all the way to the edges. Ide­ally, the bis­cuit mix should reach up the sides of the dish or tray by about a cen­time­tre, to help hold in the top­ping. Place the tray or cake tin in the fridge to set for a cou­ple of hours, or un­til the base is firm. 4. To cre­ate the fill­ing, melt the but­ter in a saucepan, then slowly add the sugar, stir­ring un­til it has com­pletely dis­solved. 5. Add the con­densed milk and bring the caramel mix­ture to a sim­mer, stir­ring con­stantly so it doesn’t catch and burn. Al­low the caramel to sim­mer for one minute, then take the mix­ture off the heat and al­low it to cool for a few min­utes.

6. Once the caramel has cooled slightly, pour it on top of the bis­cuit base and leave it to chill in the fridge for at least an hour.

7. Once the banof­fee pie is cold, slice the ba­nanas evenly and ar­range them on top of the caramel. 8. Lightly whip the dou­ble cream un­til it forms soft peaks, and spread it gen­er­ously over the top of the ba­nana layer.

9. To fin­ish, finely grate dark choco­late over the top, then re­turn the banof­fee pie to the fridge un­til it is ready to serve. En­joy it on its own, or with a scoop of ice cream.

Ally McGrath of Osso Restau­rant in Pee­bles

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