How to Make Individual Banoffee Pies

Now, I'm not a one for desserts, but every now and then I have a fit in my head and make one!
You can of course pipe the cream to make them look more fancy.

Not the most amazing picture but you get the idea!

To make 4 individual you will need:

4x 9 cm metal cooking rings

3 bananas - sliced

the juice of 1 lemon

150g McVities Hobnob biscuits - of course, you can use digestive if you want

75g unsalted butter - melted

jar of rich toffee and caramel sauce - from Marks and Spencer's (I think it's 390g)

250ml double cream - whipped

some nice plain chocolate - grated or shaved, to decorate

How to do it:

Put the lemon juice in a bowl along with the sliced bananas and give them a swirl about to coat, then set aside.  The lemon juice is vital or your bananas will go horrid and brown.
Either put the biscuits in a food processor and whiz till you have crumbs, or put them in a plastic bag and bash till they end up as crumbs!

Melt the butter in a small saucepan and throw in the biscuit crumbs.  using a wooden spoon stir to coat the biscuits.

Get a baking sheet and cover in greaseproof paper and put the metal rings on.

Using the back of a spoon, press the biscuit crumbs into each ring.

Now put them (still on the tray) into the fridge for a hour or longer if you want.  Just so they form a nice base for your pies.

When that's happened, put a layer of the toffee sauce - use the whole jar between the four metal rings and top the toffee sauce with the banana slices.

Whip the double cream - an electric whisk makes this much easier if you have one. You can either cover the cream with cling film and put everything back into the fridge until you're ready to serve. Or, you can carefully remove the rings from the banana topped biscuit base and top with the cream.

Grate, or shave over some chocolate and serve immediately. If you have a cooks blowtorch, and I say you should have one, just run the flame around the metal rings for a second and the rings will lift off easily.

Yield: 4 Author: Jan Bennett

Banoffee Pie

This recipe makes 4 individual pies

ingredients:

4x 9 cm metal cooking rings

3 bananas - sliced

the juice of 1 lemon

150g McVities Hobnob biscuits - of course, you can use digestive if you want

75g unsalted butter - melted

a jar of Dulce de Leche or Rich toffee and caramel sauce - from Marks and Spencer

250ml double cream - whipped

some nice plain chocolate - grated or shaved, to decorate

instructions

Put the lemon juice in a bowl along with the sliced bananas and give them a swirl about to coat, then set aside.

The lemon juice is vital or your bananas will go horrid and brown.

Either put the biscuits in a food processor and whiz till you have crumbs, or put them in a plastic bag and bash till they end up as crumbs!

Melt the butter in a small saucepan and throw in the biscuit crumbs.  using a wooden spoon stir to coat the biscuits.

Get a baking sheet and cover in greaseproof paper and put the metal rings on.  Using the back of a spoon, press the biscuit crumbs into each ring.

Now put them (still on the tray) into the fridge for a hour or longer if you want.  Just so they form a nice base for your pies. When that's happened, put a layer of the toffee sauce - use the whole jar between the four metal rings.

Now top the toffee sauce with the banana slices. Whip the double cream - an electric whisk makes this much easier if you have one.

You can either cover the cream with cling film and put everything back into the fridge until you're ready to serve.  Or, you can carefully remove the rings from the banana topped biscuit base and top with the cream.

Grate, or shave over some chocolate and serve immediately.If you have a cooks blowtorch (and I say you should have one)!  Just run the flame around the metal rings for a second and the rings will lift off easily.

Created using The Recipes Generator