The combination of toffee, bananas and cream make this one of the most popular desserts. Make sure you use a non-stick pan for the toffee and watch like a hawk as it can burn easily. Most condensed milk can now have ring pulls to open so the old method of simmering the cans in a pan of water for 4 hours to caramalise the condensed milk is not advised.
Preparation time: about 15 minutes
Cooking time: 5 minutes
- FOR THE BASE: melt the butter in a small pan, remove from the heat and stir in the crushed biscuits. Mix well, then spread the mixture over the base and sides of a 23cm (9 inch) loose-bottomed fluted flan tin, pressing the mixture with a metal spoon to make it firm.
- FOR THE FILLING: measure the butter and light muscovado sugar into a roomy non-stick pan. Heat gently until the sugar had dissolved, add the condensed milk and stir with a flat ended wooden spatula, stirring continuously and evenly for about 5 minutes or until the mixture is a golden toffee colour and thick – watch like a hawk as it burns easily. Turn into the prepared crumb crust case and leave to cool and set.
- FOR THE TOPPING: whip the double cream until it just holds its shape and spread evenly over the cold toffee mixture. Slice the banana and coat in a little lemon juice to prevent the bananas discolouring. Pile the bananas on to the middle of the cream and dust the whole pie with grated chocolate. Lift on to a flat plate and remove the ring. Serve very chilled.
This recipe is taken from: Baking Bible (BBC Books)
FOR THE BASE
- 65g (2 ½ oz) butter
- 175g (6 oz) ginger biscuits, crushed
FOR THE FILLING
- 100g (4 oz) butter
- 100g (4 oz) light muscovado sugar
- 2 x 397g (14 oz) cans condensed milk
FOR THE TOPPING
- 300ml (1/2 pint) double cream
- 1 large banana
- a little lemon juice
- a little grated milk or plain chocolate
- Tin needed: 23cm (9 inch) loose-bottomed fluted flan tin
- Makes 1 x 23cm (9 inch) ‘pie’