The ultimate banoffee pie – serves 8-10
For the base
100g/4oz Trewithen Dairy Cornish butter, melted
250g/9oz digestive biscuits (Furniss Cornish Fairings work well too)
For the caramel
125g/5oz Trewithen Dairy Cornish butter
125g/5oz Natures Garden dark soft brown sugar
400g can Carnation condensed milk
For the topping
4 small bananas
284ml Roddas double cream – lightly whipped
Trenance plain chocolate bar – grated for dusting
To make the base
Crush the biscuits until they resemble fine breadcrumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base of a 20cm/8” loose-bottomed lined cake tin**. Chill the base.
To make the filling
Place the butter & sugar in a non-stick saucepan over a low heat, stirring until the butter melts & the sugar dissolves. Add the condensed milk & bring gently to a simmer, stirring continuously, to make the caramel. As soon as it thickens, (approx 5 minutes of simmering) remove from the heat. Take care not to let it burn at this stage. Spread the filling over the biscuit base, cool & then leave to chill for a least one hour, until firm.
Remove the pie from the tin & place on a serving plate. Slice the bananas: fold half of them into the softly whipped cream & spoon over the toffee base. Decorate with the remaining bananas & dust liberally with the grated chocolate.
**For a larger pie use the same quantity for both the base & the topping but use 1.5 times for the filling to make a delicious deeper pie!