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All this yucky weather is making me crave bad foods. I'm talking rich, decadent, sweet puddings - ones which should make me feel guilty, but are far, far too yummy for me to care.
One of the desserts which I'll be whipping up this weekend is Simon Rimmer's Banoffee Pie with Pecans and Caramel Sauce. Doesn't the name alone make you want to drool?
Bananas, pecans and caramel sauce are one of those classic combinations which always work a treat. Add a pile of whipped cream and a layer of digestives, and you have a fool-proof pud that will impress even the most monstrous of in-laws...
Sam x
2) For the pie, chuck the crushed biscuits and half of the pecans into a bowl. Add the butter and mix, then transfer to a 25cm/10in cake tin. Press to compact the mixture into the base.
3) Once the caramel goop has cooled, add the chopped bananas and mix well, then spread over the biscuit base. Pop into the fridge for thirty minutes, then go and put your feet up.
4) Once the thirty minutes is up, remove from the fridge and spread the whipped cream over the top. Scatter over the remaining pecans and dust with cocoa powder.
5) Now, for the final part - the gooey, sticky caramel sauce. To make, place the butter, sugar and coconut milk into a pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce. Simple!
6) To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.
Ingredients:
For the caramel:
100g unsalted butter
100g unsalted butter
100g caster sugar
400g can condensed milk
400g can condensed milk
For the pie:
150g digestives, crushed
150g digestives, crushed
230g pecans, halved
75g butter, melted
75g butter, melted
3 large bananas, chopped
250ml double cream, whipped until soft peaks have formed
Cocoa powder, for dusting
For the caramel sauce:
125g unsalted butter
125g unsalted butter
125g soft light brown sugar
125ml coconut milk
Method:
1) To start making the caramel, place the butter and sugar into a pan, pop it on a low heat and stir until the butter melts and the sugar dissolves. Pour in the condensed milk and slowly bring to the boil, stirring continuously. Once the goop thickens and begins to smell of caramel, take off the heat and set aside.
2) For the pie, chuck the crushed biscuits and half of the pecans into a bowl. Add the butter and mix, then transfer to a 25cm/10in cake tin. Press to compact the mixture into the base.
3) Once the caramel goop has cooled, add the chopped bananas and mix well, then spread over the biscuit base. Pop into the fridge for thirty minutes, then go and put your feet up.
4) Once the thirty minutes is up, remove from the fridge and spread the whipped cream over the top. Scatter over the remaining pecans and dust with cocoa powder.
5) Now, for the final part - the gooey, sticky caramel sauce. To make, place the butter, sugar and coconut milk into a pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce. Simple!
6) To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.
