This article is written by a student writer from the Her Campus at St. Andrews chapter and does not reflect the views of Her Campus.
By Bea Bennett
Banoffee Pie
This week we’re going to indulge in one of Britain’s favourite desserts: the banoffee pie.
Based on an American recipe, it was developed by two chefs (in my view, geniuses) in East Sussex in 1972. If you’re ever in the area, there’s a blue plaque outside The Hungry Monk in Jevington to prove it.
Here’s how you create the banana-filled wonder…
You will need:
- Medium sized non-stick pan
- Wooden spoon
- Large bowl
- Whisk
- Pie tin (or any other suitable dish)
Ingredients:
- 75g butter
- 300g (one packet) plain digestives
- 115g butter
- 115g dark brown soft sugar
- 397g (one can) sweetened condensed milk
- 450ml double cream
- 4-5 semi-ripe bananas
- Dark chocolate
Method:
- Melt the 75g butter in the microwave, crush the biscuits as finely as you can (or put them in a blender), and mix the butter and biscuits and butter together. Press evenly into the tin or dish and put in the fridge to set – about 20-30 mins.
- Put the remaining 115g butter and sugar into the saucepan and stir together over a low heat until it dissolves into a smooth texture. Pour in the condensed milk whilst continuing to stir, and keep going until you have a deep golden brown toffee – it looks and smells like heaven, in case you’re having doubts.
- Pour it on top of the biscuit base and again, spread it evenly, getting into all the nooks and crannies of the tin. Put in the fridge again to set for about 45-60 mins.
- Pour all the cream into a large bowl and whisk (preferably by hand, but an electric hand whisk will do) until you get soft peaks.
- Chop the bananas into slices and lay them on top of the toffee.
- Top with the cream and grate some chocolate on top to make it look a bit fancy.
And there you have it! A cheap and easy pudding to keep you going through the times of seemingly endless deadlines.