When I sat down in front of the computer to write this, I had to wonder what I had to offer that was different to the endless amounts of food blogs already out there.The answer is nothing, but having become addicted to some of these blogs over the last year I just wanted to add my voice to the mix.
Having no foodie friends in Limerick it will be nice to rattle on about all things foodie and not have to try and ignore the glazed expression spreading across someone's face!
The recipe here is for banoffi pie and is a good indicator of how I mean to continue.While I enjoy cooking, baking is where my real passion lies.It is something I do on a small scale from home supplying a local shop and cafe/bar, so there is always a new recipe to "test" in the name of market research.Now that I have a new excuse I suspect dinner will become pudding and pudding, well more pudding!
The banoffi is something that everyone in my family makes (even the twentysomething student brother) and no family get together is complete without one. It is a no holds barred layering of biscuits and butter,caramel (also known as dulce de leche), whipped cream and much needed potassium. I use a 20cm (8in) round tin with a loose bottom. The tin needs to be quite deep to hold the layers and you can size it up easily, just add more of everything !
- 200g digestive biscuits
- 100g butter
- 1 tin of condensed milk (approx 400g)
- 3 large bananas
- 400ml single or double cream
- Place the unopened tin of condensed milk in a large saucepan and cover completely with water. Bring to the boil and boil for 2 hours. Keep the kettle boiled and to hand to keep the water level above the level of the tin. It is important to keep the tin covered with water and make sure the water you add is boiling to keep the temperature constant.
- Sometime during these 2 hours melt the butter in a small saucepan or microwave and pulverize the biscuits (my favourite part).Mix the two together and press down firmly and reasonably evenly in the base of the tin.Refrigerate until needed.
- When the condensed milk has had it's time drain carefully and remove from the saucepan. Leave to cool enough to open the tin and reveal the caramel inside. Spoon it onto the biscuit base and cool completely.(At this point in my house momentary unrest follows as to who gets to scrape out the tins).
- Whip the cream until it holds it's shape and slice the bananas over the top of the caramel. Pile the cream on top of eveything and swirl as artistically as you please. You can sprinkle the top with grated chocolate, crumbled flake, maybe a dusting of cocoa, its up to you. Refrigerate again until ready to unmold.
Should serve 6 generously.