Recipe of the Week - Banoffee Pie

Here is another one of my favourite pudding recipes, although it is saved for VERY special occasions due to calorie and fat content! Biscuit Base: 250g Digestive or Gingernut Biscuits 100g Unsalted Butter

Filling: 150g Unsalted Butter 150g Light Muscovado Sugar 400g Can Condensed milk

Topping: 4 Bananas 300ml Double Cream 1 tbsp chopped, toasted hazelnuts 1 chocolate flake To Make:

1.Whizz the biscuits in a food processor or place in a polythene bag and crush until they turn to crumbs. Melt the butter in a large bowl in the microwave or in a small saucepan and stir in the crumbed biscuits. Spread over the base and around 5cm up the sides of a 25cm loose-bottomed cake or tart tin. Chill for 20mins 2.To make the Toffee Filling, place the butter and sugar in a saucepan and heat until the sugar is dissolved, then pour in the condensed milk. Cook over a medium heat for 5-6mins, stirring continuously until the mixture has thickened and turned golden

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This post was recommended and added to Love All Blogs by Joanne Dewberry

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