Banoffee Pie

This is a classic with many variations - the original from the Hungry Monk restaurant in East Sussex in England (1972) is not the one I follow as it has a pastry base and my son has vetoed it in favour of my crunchy crumble one which is much nicer. Also I sometimes add or omit the coffee from the cream.

My recipe is an amalgam of different Banoffee recipes and I have adapted it to suit family taste, so I hope you like it - it is really easy to put together and needs minimal baking - only the base is baked and the rest is assembled.

It is great for preparing in advance for emergency visitors, you can wow them with this and they won't know you were only 5 minutes stacking it up like a jumbo breakfast roll!

(For those of you who don't get this reference I will try to get the YouTube clip of the song of that name onto my blog once I figure out which gadget I need for video clips!)

Handy Tip: Have a few cans of Condensed Milk prepared by boiling the cans in water for about 2-3 hours to caramelise. This can be done economically by immersing the unopened tins in a pan of boiling water - covered - at the bottom of the oven when you are roasting a joint or something that takes time. Also less chance of the water boiling off and a potential disaster that could happen on the hob!

Banoffee Pie

Ingredients

1 can caramelised condensed milk - see Handy TIP above.

3 ripe bananas - no blackened bits.

250 ml cream for whipping (a spoon of icing/caster sugar is optional - I omit it as the pie is sweet enough already)

a pinch of instant coffee powder/granules

a few squares of dark chocolate grated over cream topping

This photos shows the caramelised condensed milk topping, with the bananas, over crumble base

Crumble base

6oz/150gm flour
2oz/50gm butter

2oz/50gm sugar

Method

(preheat Oven to 180 degrees centigrade)

1. Rub butter into flour to crumby texture and add sugar, mix well
2. Spread over base of cake tin(8 - 10 inch/24-28 cm size, depends on how thick you want it)

3. Press down to firm and bake for20 mins/until golden and set.

(This can be made in advance and frozen, or it will keep in airtight tin for a week or so)

Assembling Banoffee layers (no more baking needed)

1. Spread caramel/toffee from tin over baked base.

2. Slice 2 bananas over caramel (see photo)

3. Whip cream and add coffee powder (optional)

4. Spread over caramel/bananas

5. Slice remaining banana over cream

6. Top with grated chocolate - best grated directly onto cream.

This photo shows the pie before sprinklies of dark chocolate are added!

Enjoy - extremely more-ish and probably horrifically calorific!

I have no idea how many calories are in a portion, but if you really want to know this then you probably shouldn't be eating it as you'll be too guilt-tripped to enjoy it to the max!

Lemon Meringue Pie

This is one of my favourites and a real party treat. It is easy to make though you have to be diligent with stirring the custard, and it knocks the socks off the shop bought powder which is rubbish. (Unlike Bird's Custard which is great and as good as real egg custard for nostalgic comfort food!)

I have this recipe in an old autograph book I got for my 18th Birthday from my best friend Anne, and while I never used it for its intended purpose it has been all over the world with me.

It also contains recipes as diverse as cooked play-dough, Anzac Cookies and Papaya Jam added at various stages, reflecting our location and the kids life stages! The kids also added some of their own recipes, which make for interesting reading!

I have no idea where this recipe originated but I know I first made it in when we lived in Mishamo, a refugee settlement in Rukwa Region in Western Tanzania in the early 80s. We had lots of lemons for lemonade and pie, and when we lived in Iringa it became a much requested party dish, and looked impressively complicated to garner lots of compliments! It's now a signature dessert and party favourite of mine.

Lemon Meringue Pie

Ingredients/Method
Shortcrust pastry base:
8oz/200gm flour
4oz/100gm butter
1oz/25gm icing or caster or normal sugar
1 egg (for rich pastry) or water for plainer)

Method:
(Preheat Oven to 200 degrees centigrade)
1. Rub in butter to flour to crumbly texture
2. Add sugar and egg/water and mix well with knife blade to bind stiffly together
3. Knead lightly and roll out on floured surface
4. Put in base of 10 inch/28cm deep pie dish
5. Bake blind with dried kidney beans on greaseproof paper to weigh down for 15-20 mins
6. Remove beans and paper and bake for about 10 minutes till golden

Lemon Custard Filling:
2oz/50gm flour3 tablespoons cornflour
6oz/150gm sugar
1.5 pints/850mls water
3 egg yolks - beaten - (keep whites separate for topping)
8 tablespoons lemon juice (squeezed freshly)
Lemon peel grated
pinch salt
1oz/25gm butter

Method:
1. Blend Cornflour in some of the cold water (few spoonfuls) and add flour and sugar.
2. Add water and stir constantly until bubbling - remove from heat now
3. Add some of the mixture to the egg yolks, stir and return to pan and cook over low heat until bubbling again.
4. Remove from heat, add lemon juice and peel, salt and butter, stirring well to ensure not lumpy 5. Pour into baked pastry shell, cool

Meringue Topping: (I use same as Pavlova recipe - slightly crumbly and yummy!)
3 Egg whites
6oz/150gm sugar
half teaspoon Vanilla Essence (or Vanilla Sugar if you keep a pod in a jar topped up with sugar)
half teaspoon Cornflour
half teaspoon vinegar or lemon juice

Method:
1. Beat egg whites (electric whisk) till stiff, add remaining ingredients and beat well till peaking. 2. Top Pie with meringue, making sure to cover custard fully to edge of pie crust
3. Bake at 150 degrees Centigrade for 15 mins approx until peaks are golden.
Cool, and enjoy with a dollop of whipped cream to really indulge!