Descripton
A yummy easy to make dessert
Serves | 8 - 10 servings |
Ingredients
Biscuit Base:
200 g Digestive biscuits
50 g melted butter
Topping:
405g can skimmed sweetened condensed milk
3 bananas
1tbsp lemon juice
426ml double cream / whipping cream
cocoa powder
15g toasted flaked almonds
Instructions
1. Prior to preparing the banoffee pie, heat some water in a saucepan and submerge the unopened can of condensed milk. Allow the water to simmer for 90 minutes. This process will allow the milk to cook gently within the can to a toffee sauce. Tip: I normally cook 2 - 3 cans at the same time to have them at-the-ready.
2. Place the Digestive biscuits in a food processor and process until the biscuits resemble breadcrumbs. Then combine the melted butter with the crushed biscuits ensuring that the mixture is well combined.
3. Grease a deep 20cm (8”) loose-bottom tin. Transfer the biscuit mixture to the tin and press down evenly with a spoon. Place the tin in the fridge to chill for 30 minutes.
4. Thinly slice the bananas and arrange in pastry case and drizzle with lemon juice. Now open the pre-cooked can of condensed milk and pour the toffee sauce over. Whip the cream and spoon it over the toffee. To finish, dust with cocoa powder and sprinkle with flaked almonds. Chill until required.
