Boston Banoffee Pie
INGREDIENTS:
20cm/ 8in pie
150g/5oz/ 1 1/4 cups plain flour
225g/ 8oz/1 cup butter
50g/ 2oz/ 4 tbsp caster sugar
1/2 x 405g/ 14oz can skimmed,sweetened condensed milk
115g/ 4oz/ 2/3 cup soft light brown sugar
30ml/ 2tbsp/ golden syrup
2 small bananas, sliced
a little lemon juice
whipped cream, to decorate
5ml/ 1tsp grated plain chocolate
1 Preheat the oven to 160C/ 325F/ gas3. Place the flour and 115g/ 4oz/ 1/2 cup of the butter in a food processor and blend until crumbed. Stir in the caster sugar.
2 Squezze the mixture together with your hands until it forms a dough. Press into the base of an 20cm/ 8in loose-based fluted flan tin. Bake for 25-30 minutes, until lightly browned.
3 Place the remaining 115g/ 4oz/ 1/2 cup of butter with condensed milk, brown sugar and golden syrup in a large non-stick saucepan and heat gently, stirring, until the butter has melted and the sugar has dissolved.
4 Bring to a gentle boil and cook for 7 minutes, stirring all the time until the mixture thickens and turns a light caramel color. Pour on to the cooked pastry base and leave until cold.
5 Sprinkle the bananas with lemon juice and arrange in overlapping circles on top of the caramel filling, leaving a gap in the center. Pipe a swirl of whipped cream in the center and sprinkle with the grated chocolate.
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