Gastronomically Terrific

September 29, 2014

Chocolate and ginger banoffee pie

Filed under: pudding — Tags: , , , , — lawsonanna @ 9:08 pm

Wanting to make a relatively easy-effort dessert for when my parents were here, I thought a banoffee pie might be a good choice. Now, the recipe I have lying around incorporates a ginger caramel syrup into the pie. I wouldn’t necessarily normally choose this, but I know my mum loves ginger, so I thought I’d give it a go.Basically you just add ginger conserve to the condensed milk for the caramel layer.

Other than this, the other elements of the pie are no different to a standard banoffee pie – you make a biscuit base with melted butter, add the caramel layer, add chopped banana, then whip double cream and layer this over the top. Finally, you melt some dark chocolate and drizzle this over the cream (obviously that stage isn’t compulsory, but I think it looks – and tastes- better with it. I would; it’s chocolate). All pretty easy and overall, it took me about half an hour to put together. Simple, looks fairly impressive and tastes good.

Who made it: Anna

Recipe: The Co-Op food magazine


October 3, 2010

Banoffee pie

Filed under: pudding — Tags: , , , , — thinkingdan @ 8:10 pm

Mmmm, sweet wonderful banoffee pie.

The old-English* for perfection is written "banoffee".

This particular banoffee pie was a mixture of several recipes: A co-op leaflet, mixed with the BBC food recipe.  I think we scored the best of both here.  For a 7″ tin we made the base by melting 50g of butter into 100g of digestive biscuits, then pressing the mixture into the tin and baking for 10 minutes.  Then we put 1 small banana chopped up into pieces on the base, and covered with the toffee mixture: 200ml of condensed milk, 50g of buter and 50g of golden caster sugar, heated together in a pan until it boils then simmering for 5 minutes until the consistency thickens and the colour changes to a rich caramel.  On top of the toffee we added another layer of banana and refridgerated the lot.  To serve, you add 125ml of whipped cream and drizzle with chocolate sauce (we used a pre-made pack, but 20g of melted dark chocolate would be fine).

Mmm, banoffee.,, this stuff is death on a plate, there is no way you can say no.  Definitely one of the better banoffee pie recipes out there.

There are alternative things to try here: different types of caster sugar produce different toffee flavours, and I’ve seen suggestions for putting ginger or cinnamon in the toffee.  Then the cream can be flavoured in many ways too – I can imagine a baileys or Tia Maria flavour working very well.  Then the BBC recipe suggests using oaty biscuits instead of digestives; intriguing.  That there is 32 different banoffee pies – its my hope to try them all this year 🙂  What?  Its less than one a week!

*: The banoffee pie is actually an English adaptation of an American recipe.  See, who said trans-Atlantic cultures couldn’t learn anything from each other?

Who made it: Anna and Dan jointly.

Recipe: Mysterious internet mixture of ideas.  See above for details.

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