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Banoffee Pie


This timeless classic is one of the simplest and most popular puddings ever! Mix & Munch cooks absolutely love making and eating it and the parents are lucky if they get a smidgen!


Children and adults love it and its always the first pudding to be finished at any dinner party!



Use different flavour biscuits - biscoffi/oaties/gingernuts/richtea/bourbons for a different base.
Life is too short to make the caramel from condensed milk - the ready bought caramel is excellent and just as good as the home-made version.





Makes 1 small banoffee pie in a ramekin dish


2 digestive (or ginger) biscuits

5-10g unsalted butter

Pinch of cinnamon

Pinch of ginger

1/3 of a banana sliced

1 tbsp. of Carnation ready-made toffee

1 tbsp. of whipped double cream



1. Bash the biscuits in a small plastic bag with a rolling pin (or use a blender)


2. Melt the butter and add to the biscuits along with the cinnamon and ginger and put into the ramekin and flatten with the back of a spoon. Put into a fridge or freezer (depending on time available) until the base is firm.


3. Meanwhile whip the double cream and slice the banana


4. When the base is firm take it out of the fridge/freezer and add the chopped bananas on the base, then add the toffee and top with the whipped double cream


5. Decorate with sprinklings/gratings of chocolate/edible gold and/or silver spray or powder drinking chocolate.


6. Chill in fridge (or freezer if in a rush)


A ramekin is a perfect portion of pudding and looks very stylish - or you can make a large banoffee by multiplying the above ingredients by 8 and using a large pie dish
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