Banoffi Pie
12 ounces uncooked short crust pastry
1.5 tins condensed milk (13.5 ounces each)
2.5 pounds firm bananas
375ml of double cream Half a teaspoon powdered instant
coffee 1 dessertspoon caster sugar A little freshly
ground coffee
Preparation: - Preheat the oven to gas mark 5 (400F,).
Lightly grease a 10in x 1.5in flan tin. Line this with the
pastry thinly rolled out. [censored] the base all over with a
fork and bake blind until crisp. Allow to cool. The secret
of this delicious pudding lies in the condensed milk.
Immerse the cans unopened in a deep pan of boiling water.
Cover and boil for 2 hours making sure that the pan does not
boil dry (*see CAUTION). Remove the tin from the water and
allow to cool completely before opening. Inside you will
find the soft toffee filling. Method: - Whip the cream with
the instant coffee and sugar until thick and smooth. Now
spread the toffee over the base of the flan. Peel and halve
the bananas lengthways and lay them on the toffee. Finally
spoon or pipe on the cream and lightly sprinkle over the
freshly ground coffee. *CAUTION: - It is absolutely vital to
top up the pan of boiling water frequently during the
cooking of the cans. 2 hours is a long time and if they are
allowed to boil dry the cans will explode causing a grave
risk to life, limb and kitchen ceilings.
The above recipe can be found on my website at the link
below thenakedchief.comviewrecipe.Open ↗
php?id=102
Ron
www.TheNakedChief.com