Invented at the Hungry Monk in 1972, Banoffi Pie (originally known as Banoffee Pie), is still as popular today as it was the first time it appeared on the menu. There have been many imitations as far and wide as Russia and the United States; it is even rumored to be Mrs Thatcher’s favourite pudding! Below is the original Banoffi Pie recipe as it first appeared in ‘The Deeper Secrets of the Hungry Monk’ in 1974. THIS IS VERY GOOD AND EASY!!!!
Serve 8-10 people
10 inch uncooked shortcrust pastry
2 300ml Sweetened Condensed Milk
2-3 firm bananas
375ml of whipping cream
Half a teaspoon powdered instant coffee
1 tablespoon white sugar
A little freshly ground coffee
Preheat the oven to 400F. Lightly grease a 10in pie pan. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the condensed milk.
Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 3 hours making sure that the pan does not boil dry *(see CAUTION).
Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.
Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lengthways and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.
It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 3 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.
Hint – Sweetened condensed milk made it to toffee is a marvellous “emergency” pudding once you have the toffee mixture in your store cupboard. Therefore a good suggestion that you boil several cans at the same time as they keep unopened indefinitely. It is, also, called dulce de leche which if you Google can be made and used lots of ways.