Banoffee Pie!! One mention of this delectable pudding and most people's reactions would be a very long 'mmmmmmmmmmmmmm' and uttering the words 'Banofee Pie' in a state of ecstasy!!! Always under the impression that this delicious pie was an American invention, after some research, I was surprised to find out that it was, in fact invented in England!! Developed in 1972, in The Hungry Monk restaurant in East Sussex by chef, Ian Dowding and owner Nigel McKenzie, this gorgeous, creamy, decadent pudding has now become a firm classic all around the world and there have even been reports that it is a favourite at No. 10 and at Buckingham Palace!! Dowding claims that his pet hates on how this recipe has evolved is using biscuit crumb bases and aerosol cream, so here is the man's original recipe!! Enjoy!!
You will need a 10 x 1½ inch (deep) loose bottomed flan tin
Oven temp: 180 C / gas mark 4
PASTRY
250g / 9 oz plain flour
25g / 1 oz icing sugar
125g / 4½ oz butter (chilled)
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 paper. Put the pastry case back into the oven and cook until it is evenly golden. Remove from the oven and cool.
FILLING
1 ½ tins of condensed milk, boiled to become a rich toffee (check note)
5-6 ripe bananas
425 ml / ¾ pint of double cream
1 teaspoon of instant coffee
1 dessertspoon of caster sugar
A pinch of ground coffee
Carefully spread the toffee over the pastry base.
Peel and split the bananas lengthways and arrange them on top of the toffee,
Whip the cream with the instant coffee (if they are granules they will dissolve as you whip the cream) and the sugar until it just holds its shape - take care not to over whip it.
Spread the cream over the bananas right up to the pastry edge then sprinkle sparingly with the ground coffee.
To make the caramel place a few unopened tins in a saucepan and cover with water and boil for 3 ½ hours. Always make sure there's water in the saucepan!! Since it takes so long to cook I would suggest you make a few and keep the tins in the fridge to use this delicious caramel sauce for other recipes or for a topping. They sell this caramel sauce ready-made in the U.K but I haven't seen them in Cyprus yet.
Androulla xxx
