Eat it!

Banoffee Pie is a 'classic' English dessert, mainly made of biscuit, cream, bananas and toffee (ban+offee). It was created by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant in 1972, see: http://en.wikipedia.org/wiki/Banoffee_pie. Here's my recipe, which is no different from anyone else's! You can probably find a simpler one if you search on the internet, but here it is anyway:

Ingredients:

1 pack digestive biscuits

3 or 4 bananas

2 - 4 tbsp unsalted butter

1 can condensed milk

250 ml whipping cream

1 tbsp sugar

1 bar of chocolate

1 tsp coffee

Utensils:

1 large baking tray (or cake tin)

1 large bowl (for whipping)

1 smaller bowl (for the biscuit base)

1 whisk

1 deep bottomed pan

Knife

Spatula/spoon

Zip-lock bag

Rolling pin (or hammer)

Cheese grater

1 pair of tongues

1 small saucepan

Method:

1^st - make the toffee/caramel:

Fill the deep bottomed saucepan with water and bring to the boil.

Place the can of condensed milk into the boiling water, making sure that the can is totally covered with the water.

Place the lid on the saucepan and leave to boil for 2 – 3 hours.

CAUTION! – never let the water level inside the pan get lower than the top of the can. Check the pan regularly to ensure the can is ALWAYS covered with the boiling water.

2^nd - prepare the base:

Place the biscuits inside the zip-lock bag.

Smash the biscuits into crumbs with the rolling pin/hammer.

Melt the butter in the small saucepan.

Empty the crushed biscuits into the smaller bowl and then add the melted butter.

Mix the biscuits and butter together well.

Spoon the mixture into the large baking tray, smoothing it out evenly with a large spoon.

Refrigerate the mixture for 15 – 20 minutes.

3^rd – chop the bananas (anyway you like).

Take the biscuit base out from the fridge and add the chopped bananas evenly over the top.

Place back into the fridge.

4^th – after 2 – 3 hours remove the condensed milk can from the boiling with the tongues and leave to cool.

Smooth the caramel over the bananas.

Place back into the fridge for 20 – 30 minutes.

DO NOT OPEN THE CAN WHILST IT’S HOT AS YOU MIGHT GET SQUIRTED IN THE EYE!

Also - don’t let it get too cold or it will begin to harden and be a pain to spread.

5^th – whip the cream.

Place the cream into the large whipping bowl.

Whip the cream until it hurts. Or if you have an automatic whisk, until it’s fluffy and stiff – just a few minutes.

Add the tbsp of sugar and tsp of coffee into the whipped cream and stir well.

6^th – add the whipped cream to the top of the pie, smoothing evenly.

7^th – grate the chocolate and sprinkle over the cream.

Refrigerate again for 30 minutes or longer.

8^th – eat or cover leftovers with cling-film and refrigerate.