Banoffee pie sounded so dreadful I wouldn’t dream of eating it, even when hungry. My friend Ruth ordered this silly sounding dessert (since when do I have a problem with ‘silly’?) at an unremarkable tea shack in the middle of nowhere on the smallish Scottish island of Arran.
I asked for something–anything–else.
When her pie wedge arrived– a triangle of crust with a blob of whipped cream with gooey brown understory and a distinct banana-y aroma. Yech.
She chided, ‘it’s not fair to stick your tongue out. You have to give it a taste, then decide’.
I tried, and my mind changed.
This should happen more often. After all, I’m an omnivore. But I will still NEVER eat Oreo cookies, or drink Coke.
Until they are the last food & drink left on the planet.
But the pie! It was great. I ‘m lukewarm about British “puddings”…they are always too sweet.
But the two hours we’d been riding from Corrie to ?pushed me over the edge.
You will need a 10 x 1½ inch (deep) loose bottomed
Oven temp: 180 C / gas mark 4
For the pastry:
250g / 9 oz plain flour
25g / 1 oz icing sugar
A stick and a TB butter
1 egg and 1 egg yolk
Place the flour and sugar in a bowl, cut the
butter into cubes and then rub it in to the flour /
sugar until it resembles fine bread crumbs. Work in
the egg to form a paste.
Chill for half an hour then roll out to the thickness
of a pound coin and line the flan tin.
Prick the base, line with parchment paper and weigh
down with dry beans.
Cook for fifteen minutes then remove the beans and
Put the pastry case back into the oven and cook until
it is evenly golden.
Remove from the oven and cool.
A cup and and a half of dulce de leche (easy to find in hispanic market) Or: support your local electric/gas/nuclear plant by boiling
a few tins of sweetened condensed milk for a couple hours, and pray you don’t blow up the cans)
3-4 ripe bananas
¾ pint of heavy cream
1 teaspoon of instant coffee
1 tsp brown sugar
A pinch of ground coffee
Spread the toffee over the baked pie shell above (or your fave recipe).
Peel and split the bananas lengthways and arrange
them on top of the toffee/dulce de leche.
Whip the cream with the instant coffee
and the sugar until it just holds its shape.
Spread the cream over the bananas right up to the
pastry edge then sprinkle sparingly with the ground
If you are not serving it immediately cover first
with some baking parchment or greaseproof paper
directly onto the cream and trim the edges then wrap
in cling film.
When I get some dulce de leche (rare fit of actual food-shopping) I will take advantage of the of all the bananas we dug out of the ‘back door’ recently. And will show you how it looks…