Living in Spain and bringing up a Spanglish family during the current 'crisis' and trying various ways to make some 'dinero'. Enjoying life in the sun, crafting and blogging as much as possible.

26 Apr 2012

The Baking Co-operative - Banoffee Pie

It has been a busy 2 days for me with orders for The Baking Co-operative. I have been making banoffee pies today.


1/2 packet digestive biscuits
melted butter butter
1 can condensed milk
2 bananas
whipping cream
chocolate shavings


To start with I use a brilliant tip from Jamie Oliver for making the toffee sauce. Simply place the whole can (unopened) in a pot of boiling water for 4 hours......make sure you keep and eye on the water level and keep topping up as if the pan boils dry the can will explode! After 4 hours you will have a can of toffee sauce!

Crush the biscuits and coat in the melted butter, line your dish/tin and keep refridgerated until needed.

Chop up the bananas and place on top of the biscuit base. Top with the toffee sauce. Whip up some cream and place on the top of the toffee sauce and decorate with chocolate shavings.


BANOFFEE PIE (from Wikipedia)

Banoffee pie (also spelled banoffi, or banoffy) is an English pastry-based dessert made from bananas, cream, toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate and/or coffee.
Its name is a portmanteau constructed from the words "banana" and "toffee".


Credit for the cake's invention is claimed by Val Hargreaves at The Hungry Monk restaurant in Jevington, East Sussex. They developed the dessert in 1972, having been inspired by an American dish known as "Blum's Coffee Toffee Pie", which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding adapted the recipe to instead use the type of soft caramel toffee created by boiling a can of condensed milk, and worked with Mackenzie to add a layer of bananas. They called the dish "Banoffi" and it was an immediate success, proving so popular with their customers that they "couldn't take it off" the menu.
The recipe was adopted by other restaurants, and was reported on menus in Australia and America. In 1994, a number of supermarkets began selling it as an American pie, leading Nigel Mackenzie to offer a £10,000 prize to anyone who could disprove their claim by finding any published pre 1972 recipe for the Pie. Mackenzie erected a blue plaque on the front of The Hungry Monk confirming it as the birthplace of the world's favourite pudding.
The recipe was published in The Deeper Secrets of the Hungry Monk in 1974 (now out of print), and reprinted in the Hungry Monk's later cookbook In Heaven with the Hungry Monk (1997). Ian Dowding has since put his original recipe online because he is "pedantic about the correct version", and stated that his "pet hates are biscuit crumb bases and that horrible cream in aerosols". The recipe for the dish is often printed on the tins of Nestle's condensed milk without acknowledgement of the source.
The word "Banoffee" has entered the English language and is used to describe any food or product that tastes or smells of banana and toffee ".


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