Banoffee Pie

 

The previous post was a prelude to this one.

BANOFFEE PIE.

One dessert I make really well and am very proud of.

And Singh loves it. He was introduced to it just after we got married and he now craves for it.

Banofee = Banana, Toffee, Coffee.

– 1 to 2 packets of biscuits: Its for the base, so use anything you fancy – glucose, digestive, crackers, chocolate!
– 1/2 cup unsalted butter
– 1 can of Milkmaid Caramel
– 2 Bananas
– 1 large cup cream
– 1 tsp coffee powder
 

– Take a bowl and crush the biscuits in it. Add butter and mix it with the crumbs to combine.

– Press the mixture into the base of the bowl.

– You MAY bake it for 10 minutes, until lightly toasted. I don’t. Instead, I keep this base in the refrigerator for 30 minutes.

– Now spread the Milkmaid Caramel over the biscuit base and chill it for another 30 to 45 minutes.

– Cut the bananas in thin slices and arrange them over the caramel.

– Whip the cream and coffee powder together to form soft peaks and then spread it over the bananas. I don’t add sugar to the cream, some people do. The caramel is so sweet and distinct that I hate to mess with it.

– You may grate some chocolate over the cream. I don’t.

– Let this chill for 30 to 45 minutes before serving.

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Heaven on Earth.

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