Wednesday, February 13, 2013

Boston Banoffee Pie - Budget Cookbook

1/2 cup butter, diced
7 oz can skimmed, sweetened condensed milk
2 tablespoons light corn syrup
2 small bananas, sliced
a little lemon juice
whipped cream, to decorate
1 teaspoon plain (semisweet) chocolate

For the pastry
1/2 cup butter, diced
1 1/4 cups all-purpose flour
1/4 superfine sugar
1/2 cup light brown sugar

Preheat oven to 325. In a food processor, process the flour and diced butter until the mixture resembles breadcrumbs. Stir in the superfine sugar and mix to form a soft, pliable dough.

Press into a 8 inch loose-based tart pan. Bake for 30 minutes.

To make the filling, place the butter in a pan with the condensed milk, brown sugar, and syrup. Heat gently, stirring, until the butter has melted and the sugar has completely dissolved.

Bring to a gentle boil and cook for 7-10 minutes, stirring constantly, until it thickens and turns a light caramel color.

Sprinkle the banana slices with lemon juice to prevent them from discoloring and arrange them in overlapping circles on top of the filling, leaving a gap in the center. Pipe a swirl of cream in the center and sprinkle with grated chocolate.

Makes 6 servings.

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