Ginger Banoffee Pie
Yesterday I was having some friends round, along with some other things (which I will post hubs for at a later date) I decided to make this recipe for banoffee pie. The response from my guests was largely positive so I think you'll probably like it too!
- 1 400g Tin of condensed milk.
- 250g packet of ginger biscuits.
- 3 tablespoons of butter.
- 300ml cream (double or whipping)
- 3 large bananas
- 1 teaspoon of demerara sugar.
- Ground ginger or cocoa powder and five or six chunks of melted dark chocolate (to decorate)
Place the tin of condensed milk into a saucepan of water, bring to the boil, cover and allow to simmer gently for two hours. Don't let the pan boil dry and allow the tin to cool completely before opening it. You will be left with caramel, but we'll come back to that!
Put the ginger biscuits in a bag or wrap them in cling-film and beat them into submission with a hammer... or a rolling pin!
They should resemble the picture to the right of the page. (at this point you may want to add a teaspoon of ground ginger to the biscuit crumbs, depending on how 'gingery' you like your ginger)
Melt the butter (I found that a handy way to do this is to hold it over the pan of boiling condensed milk) and mix with the biscuit crumbs.
Press the biscuit-butter mixture into a round pie dish (approx 20cm) and place in the fridge to set.
Once the toffee is ready it should look like the picture to the right, spread it over the now hopefully set biscuit base.
Slice the bananas and layer them all over the toffee. (I forgot to take a picture at this point but its pretty self explanatory)
Pour the cream into a separate bowl, add the teaspoon of demerara sugar and whisk until it is solid enough to stay in the bowl when you lift it over your head. (and yes that is the technical way of testing it)
If you have one, I would use an electric hand mixer to whip the cream otherwise it will take AGES!
Spread the cream over the banana (ensuring you cover them completely so they don't go brown)
Melt the small amount of dark chocolate, then using a spoon drizzle over the cream topping (in whichever random pattern you like!) then using a sieve, dust with a little ground ginger.
You will see a picture of the finished article below.