Monday, 23 May 2011

Every Girl Needs a Bit of Banoffee Pie During Exam Revision

The title says it all. Believe me or not, I am not a big fan of sweets and puddings (at least not anymore). But when it comes to this time of spring, when it's time to bury yourself under a pile of Macroeconomics and Business Environment books and stay in the library after hours, only one thing can make you feel better! Banoffee Pie!


I had never heard about Banoffee Pie before I moved to Scotland. At first I was quite apprehensive about this pudding that sounded "too sweet to be true". After my first bite of Banoffee Pie I was in love! According to the inventor of the pie, Ian Dowding, the pie was born in East Sussex in 1972. Since then it has been a true crowd pleaser and Queen of Comfort Foods. Needless to say, it is the Boyfriend's favourite pudding and there is never enough of it! It was originally the Boyfriend's chef uncle, who introduced me to the wonderful world of this dessert and this is my own way of making it, updating the 1972 classic and making it a bit more contemporary and even more delicious!




BANOFFEE PIE

1/2 pack of digestives
100g butter
1 tin of condensed milk
3-4 bananas sliced
lemon juice
250ml double cream
tub of mascarpone (200g)
50g icing sugar

Prepare the base first. Mix the digestives and butter in a food processor. Press the digestive and butter mixture in a round cake tin to form a base. Put the cake tin in the fridge. In a big saucepan boil water and put the tin of condensed milk in and let it simmer for 2 hours. When the condensed milk is ready, let the tin cool down. Take the cake tin out of the fridge and when the condensed milk tin is cool enough open it. It should look firm and smell like toffee. With a spoon or a knife start taking bits of toffee out of the tin and layer it on top of the base. When this is done, chop the bananas and drizzle some lemon juice on them, so they won't go brown. Layer the bananas on top of the toffee. Make the cream filling. Whip the double cream (not too much), add the mascarpone and icing sugar and gently mix. Layer the cream filling on top of the bananas and let it rest in the fridge for a few hours before serving.

I prefer the cream filling not too sweet, since the toffee really does the job! If you want to make this the traditional way, leave out the mascarpone. Just to warn the faint hearted, this is not what you should be having if suffering from high cholesterol levels! And hey, it's exam revision time only twice a year...

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