It’s Butch’s Birthday so I made this.
Thanks to Tita Mita for teaching me how.
Ingredients:
200 grams unsalted butter
2 tablespoons golden syrup, or substitute Karo Dark syrup
250 grams (8oz.) Marie biscuits, crushed into fine crumbs
100 grams dark muscovado sugar
400g (13 oz.) can condensed milk 300 ml.
Nestlé cream, chilled in fridge overnight or more
3 bananas
Juice of 1lemon
Plain dark or milk chocolate, grated or shaved (using vegetable peeler), to decorate
How to:
Melt half the butter and golden syrup in a saucepan over very low
heat, add the biscuit crumbs and mix well. The mixture will be moist.
Place inside the lined spring form pan and press evenly over the base
and up the sides almost to the top of pan. Make sure the thickness is
even all over. If the crumbs won’t reach the top, don’t worry. I even
out the crumbs with a spoon, to avoid bulges. Chill in the fridge while
making the rest of the pie.
Heat the remaining butter and the muscovado sugar in a non stick
frying pan over low heat, until butter has melted and sugar has
completely dissolved. Add the condensed milk and cook, stirring
continuously until mixture smells of caramel and becomes thick, around
4-5 minutes. Use wooden spoon for stirring if possible. Take the pan off
the heat, leave to cool for 1-2 minutes, then pour into the chilled
biscuit pan. Allow to cool completely, then chill for at least 1 hour.
Just before serving, open the Nestlé cream, pour into a mixing bowl,
whip with either a wire whisk or an electric mixer until it forms soft
peaks ( made when you raise your whisk or mixer, and peaks that curl
downward are formed). Slice the bananas lengthwise, then into half
circles. Mix 2/3 of this into the whipped cream, and top the caramel
layer with this. Spread evenly; arrange remaining banana slices on top,
then sprinkle shaved chocolate all over. Chill until needed. To remove
from pan, loosen sides of pan by passing a plastic spatula carefully all
around between the crumb and wall of pan, and slide off. Then, insert
spatula ( to avoid scratching the teflon coating of the pan) between the
paper lining and the pan base. Loosen all around, then slide a wide
platter under, and move the pie onto the platter. You will need an
assistant to do this.
You can make this in a regular Pyrex square dish, but cannot lift the
pie to a platter, and have guests scoop out the amount they want onto
their plates, which is just fine.
For Banoffee ice cream sundae, make the toffee sauce but cook just 2
minutes so that it is runnier, then leave to cool. Layer the sliced
bananas in 6 glasses with 2 scoops vanilla ice cream on each, 6 pcs.
crumbled brandy snap biscuits (or any crunchy biscuit like hojaldres)
and a drizzle of the sauce, reheated if very thick. Sprinkle the top
with chocolate curls. You can be creative with the layering.
