Oh the wonders. Oh the glory. Oh the absolute English overindulgence that is banoffee pie. Is it the bananas? Is it the toffee? Whatever makes this dessert the heaven it is, this is one of the most decadent things the little island has produced as a dessert staple over the years. And while it may take about 5 years off your life, every once in awhile, it's totally worth it.
It seems everyone and their British granny have their own version of this, mine comes from a good friend (appropriately English) who served this as dessert for this year's Easter dinner. Stomach already full of pork and bread deliciousness, I thought I would be able to resist the dessert temptation. Alas, I could not and now I'm glad my eyes were bigger than my stomach. It was worth every stomach-busting bite.
Enjoy!
Ingredients
Biscuit Base
8oz digestive Biscuits
3oz Butter
Filling
6oz Soft Brown Sugar
6oz Butter
13oz condensed milk
3 Bananas
Topping
1/4 pt double cream
Walnut halves/Grated chocolate
Method:
Prepare the biscuit base by melting the butter and adding crushed digestive biscuits. Line a 25cm 9” flan dish.
Place the sugar, butter and condensed milk in a large bowl.
Place the bowl in a microwave and cook on full power for 5 mins.
Stir well and cook for a further 5mins or until golden.
Beat this mixture until it is smooth an uniform.
Caution: the mixture will be very hot!
Slice bananas and arrange on the biscuit base, pour the butterscotch sauce on top.
Allow to cool for 30-60 minutes.
Meanwhile, whip the double cream until just past trails, spoon onto the top of the cooled flan.
Decorate with walnuts or grated chocolate.
