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Banoffee pie with pecans and caramel sauce
Serves 8
Preparation time
over 2 hours
Cooking time
10 to 30 mins
Ingredients
400g/14fl oz can sweetened condensed milk150g/5 oz digestive biscuits, crushed230g/8oz pecans, halved75g/3oz butter, melted3 large bananas, chopped250ml/10½oz double cream, whipped until soft peaks form when the whisk is removedcocoa powder, for dustingFor the caramel sauce125g/4oz unsalted butter 125g/4oz soft light brown sugar125ml/4fl oz coconut milk
Method
1. Place the unopened can of condensed milk into a large pan of water and bring to the boil. Cook for four hours, topping up with water as required - be careful not to let it boil dry. 2. Remove the can from the water and allow to cool.3. Meanwhile, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.4. Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.5. Once it is completely cold, open the can of milk and place the contents into a clean bowl. Add the chopped bananas and mix well, then spread the mixture over the biscuit base.6. Transfer to the refrigerator to cool for 30 minutes.7. Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer. 8. Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.9. For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.10. To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.
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