Banoffee Pie

Banoffee Pie is the most stickily delicious way to round off a tasty meal. The combination of crunchy buttery biscuit base, golden caramel, and fluffy whipped cream, topped off with chocolate is so simple, and so so moreish. Oh yes, there’s some bananas in there too!

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It’s not a typical dessert for all those January healthy eating resolutions, but definitely perfect for those times when you’re feeling a bit lazy, a little sorry for yourself, and not willing to spend any longer than fifteen minutes flat assembling and eating your treat.

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For such a simple recipe, there’s a surprising amount of variation in what you do in a perfect banoffee pie. Apparently the original recipe also contained coffee! I go for the most streamlined version I know possible, and it definitely works for me.

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It’s not the easiest dessert to photograph, and certainly the wintry light doesn’t help, but the taste definitely makes up for it. I can’t imagine January being the favourite month of many out there, but this goes a long way to helping banish those blues! Second helpings all round.

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Not long till February…and then so so close til Spring!

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Banoffee Pie

  • 250g digestive biscuits, crushed into crumbs
  • 125g butter, melted
  • 1 tin carnation caramel
  • 2-3 bananas, sliced
  • 300ml double cream
  • 1 Cadbury’s chocolate flake

Mix the digestive biscuit crumbs with the melted butter, and press into the base of a 23cm tart tin. Leave in the fridge for around 15 minutes until firmed. Then spread the caramel over the biscuit base, and lay over the sliced bananas. Whip the cream to soft peaks, then spread over the bananas, and sprinkle over with a crumbled flake. Return to the fridge to set for 30 minutes, then tuck in!

 

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The Best of 2015

I think I’ve gone for a year of familiar favourites in 2015. Perhaps I didn’t quite get round to making any of the things I thought I would at the end of 2014, but it was a no less satisfying year of baking for it.

This really was the year of the Sponge Cake. I baked numerous incarnations of them, and thoroughly enjoyed each one.

jam clotted cream cake

Copious quantities of cream and fruit are excellent accompaniments.

chocolate cream raspberry cake 1

Then for something involving all the same ingredients, but a little more biscuity, these elegant (albeit enormous) viennese whirls.

viennese whirls

A’s favourite recipe of the year were these jammy crumble bars. Apparently they make excellent cycling fodder.

raspberry crumble bars 1

Lastly, who could forget the glistening glories of these salted caramel brownies? More fudge than brownie, more gooey than solid, more chocolate than cake…I wonder if these will make a repeat showing in 2016?

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Here’s to a healthy, happy 2016. I can’t promise to bake and blog as much as I have in the past as sadly real life is annoyingly getting in the way, but I’ll do my best. Things to look out for? I’ve got a bag of linseeds and chia seeds that are going to be going out of date by the end of the year, so perhaps I need to get my butt into gear and use them up? Chia seed cookies? Anyone? Anyone???

No, okay.