Cold Desserts Recipes - Boston Banoffee Pie

Ingredients

• 150g/1 1/4 cups plain flour

• 225g/1 cup butter

• 50g/1/4 cup caster sugar

• 1/2 x 400g/14oz can skimmed, sweetened condensed milk

• 115g/2/3 cup soft light brown sugar

• 30ml/2 tbsp golden syrup

• 2 small bananas, sliced

• a little lemon juice

• whipped cram and grated plain chocolate

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Method:

1. Preheat the oven to 160C/325F. Place the flour and 115g/1/2 cup of the butter in a bowl, then stir in the caster sugar. Squeeze the mixture together with your hands until it forms a dough.

2. Press into the base of a 20cm/8in loose-based fluted flan tin, bake blind for 25-30 minutes, until the pastry is lightly browned.

3. Place the remaining butter with the condensed milk, brown sugar and golden syrup into a non-stick saucepan and heat gently, stirring, until the butter has melted and the sugar has completely dissolved.

4. Bring to a gently boil and cook for 7 minutes, stirring all the time (to prevent burning), until the mixture thickens and turns a light caramel color. Pour on to the cooked pastry base and lave until cold.

5. Sprinkle the bananas with lemon juice and arrange in overlapping circles on top of the caramel filling, leaving a gap in the centre. Pipe a swirl or shipped cream in the centre and sprinkle with the grated chocolate.

Cook's Tip: Do not peel and slice the bananas until you are ready ot serve or they will become slimy.