Some flavours were born to be put together, tomato and basil, lemon with fish, Morecambe and Wise and of course banana and toffee or banoffi/banoffee/banoffie if you prefer.
This month over at Belleau Kitchen, it is Dom's two year bloggerversary so to celebrate we all have to bake him something using a dedicated baking book that we have in our collections. I have a couple in my collection, Dan Lepards Short and Sweet and Peyton and Byrnes British Baking. Having not used the latter yet I opted for it and randomly picked my recipe.
The Banoffi Pie, many variations there have been but the combination is a classic and one I haven't eaten or made in many a year which is just silly really because its so easy to make.
210g Plain flour
35g icing sugar
125g cold butter, cubed
1 egg yolk
2 tsp of water
1 egg white (to brush the cooked case)
397g can of caramelised condensed milk
4 ripe bananas
300ml Double Cream
1 tsp caster sugar
Firstly you need to caramelised the condensed milk, I did this by gearing up with Kevlar armour, a riot shield and a small bunker in my kitchen, then I boiled the unopened can in a pan of water for four hours.
Place the can in cold water and slowly bring to the boil, reduce to a simmer for 4 hours, topping up occasionally, DO NOT ALLOW TO BOIL DRY. Switch off the heat and allow to cool completely in the water.
Disclaimer: I accept no responsibility if you choose to follow this method, the alternative is to buy a jar of dulche de leche but wheres the fun?
OK once you have done that and have survived to tell the tale then make your pastry case:
Mix the flour and sugar together, add the butter.
Rub the butter into the flour gently between your fingertips until mixture resembles breadcrumbs.
Add the yolk and water and mix together.
Using you hands bring together the mix into a dough ball, don't overwork.
Wrap tightly in cling film and leave to rest in the fridge for 30mins to an hour.
two sheets of cling film, spread one across the work surface, place
the dough in the middle and spread the other sheet over the top.
out gently in between the two sheets of cling film (this method stops
any excess flour being added to the pastry and drying it out).
Remove the top layer and using the bottom layer drape the pastry into a 26cm fluted tart tin.
Press gently into the tart tin and using a rolling pin roll across the top to trim off the edges.
Push the edges up a couple of millimetres to compensate for shrinkage.
Gently press a layer of foil into the tin and fill with baking beans.
Bake in a preheated oven (180C, fan) for 15 minutes.
Remove the foil and beans and bake for another 15 minutes or until golden brown
Remove from oven and brush with egg white to create a waterproof layer.
Leave to cool completely
Whisk up the cream and sugar until soft peaks form
Spread the condensed milk in the cooled tart case
Slice up 3 of the bananas and layer around the tart
Grate dark chocolate on just before serving.
This is an automated response: the writer of this blog is currently in a banoffi coma after eating too much and passing out. 'So so good' are rumoured to be his last words.