How to make banoffee pie

This delicious recipe comes from

‘Growing up we were quite a traditional family and although we often had dinner at different times during the week (due to my dad’s unusual working hours at Smithfield Meat Market), my mum always made sure we ate together on Sundays.

. Often with meringue elements, made from the eggs laid by our pet chickens, but my all-time favourite had to be mum’s Banoffee Pie. I used to help crush the biscuits and chop the bananas. I sometimes even got to crumble a Flake on top to decorate.

My parents now live in Spain, so unfortunately I don’t get to see them as often as I’d like. But when I do, I still request her famous Banoffee Pie and it inevitably brings back fond memories of time together as a family.’

Yields: 10 servings

Prep Time: 30 mins

Process Time: 10 mins

Total Time: 40 mins

Calories per Serving: 638

Ingredients

For the base

• 100 g
• 250 g

For the filling

• 75 g
• 100 g
• 100 g
• 397 g

For the topping

• 300 mL
• 1 1/2 tbsp.
• 1

• cocoa powder, to dust

Directions

1. Grease and line the base of a 20.5cm round springform cake tin with baking parchment. For the base, in a food processor whizz the digestive biscuits until finely crushed (alternatively bash in a food bag with a rolling pin). Add the melted butter and pulse/mix until the mixture clumps together. Tip into the prepared tin and press mixture into the base and 2.5cm up the sides. Chill until needed.
2. For the filling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and set aside until needed.
3. Next, in a medium pan gently heat the butter, brown sugar and condensed milk, stirring constantly, until the sugar dissolves. Bring just up to the boil, stirring constantly to prevent the mixture catching, then remove from the heat and mix in the melted chocolate and a pinch of salt. Scrape into the biscuit base and chill until firm, about 11/2hr.
4. To serve, unclip the springform tin and transfer the base to a cake stand or serving plate. For the topping, in a medium bowl, whip the cream and icing sugar until the cream just holds its shape. Peel and slice the banana and arrange on top of the set toffee filling. Spoon on the cream and lightly dust with cocoa powder. Serve in slices.

Prepare to end of step 3 up to a day ahead. Loosely cover and chill. Complete recipe to serve. Once assembled, the pie is best served within 1hr.

Per serving:

• Calories: 638
• Protein: 6g
• Fat: 43g
• Saturates: 26g
• Carbs: 56g
• Total sugars: 44g
• Fibre: 1g