Baking
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Banoffee Pie

Banoffee Pie is a delicious combination of a condensed milk-caramel filling and fresh bananas. They go together so well and this recipe is sure to please. You can make it with a pastry or with a crumb base. Both are equally delicious, but I find using pastry is a lot faster and I always have sheets of pastry in the freezer. You can either sprinkle nutmeg on the top or cinnamon, or even a combination of both. Try not to eat all the condensed milk before you make the filling, that stuff is soo good!

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I found the best way to store this is to eat it all at once. I mean, you know, I guess if you wanted to keep it covered in the fridge for 3 days, that would be ok too.

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Banoffee Pie

– 2 medium – large bananas, sliced
– 2 tbs golden syrup
– 395g/12 1/2 oz can of condensed milk
– 75g/2 1/2 oz unsalted butter, chopped
– 1/2 cup light brown sugar
– 1 1/4 cups thickened (heavy) cream
– 1/2 tsp ground cinnamon or nutmeg
– 1x sheet pre-bought shortcrust pastry

Method
Preheat oven to 200C/400F. Fit pastry to pie dish and cover with baking paper. Fill with baking beans or rice and bake for 10 minutes. Remove paper and beans/rice and bake for a further 10 minutes.
Combine condensed milk, butter, sugar and syrup in a saucepan. Stir over medium heat for 10 minutes or until mixture is caramel coloured. Stand 5 minutes.
Beat the cream in a bowl until soft peaks form.
Pour caramel into pie crust and layer banana on caramel. Top with the cream and sprinkle with nutmeg/cinnamon.

 

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