Sticky Banoffee Pies recipe
information
Preparation time: 25 min, plus 30 min chilling, Cals per serving: 740
ingredients
4 bananas, peeled and sliced
1 lemon, juice of
150 g (5 oz) digestive biscuits
75 g (3 oz) unsalted butter, melted, plus extra for greasing
1 tsp ground ginger, optional
450g jar Merchant Gourmet BanoffeeToffee Dulce de Leche (toffee sauce)
284 ml carton double cream, lightly whipped
plain chocolate shavings to serve
1 lemon, juice of
150 g (5 oz) digestive biscuits
75 g (3 oz) unsalted butter, melted, plus extra for greasing
1 tsp ground ginger, optional
450g jar Merchant Gourmet BanoffeeToffee Dulce de Leche (toffee sauce)
284 ml carton double cream, lightly whipped
plain chocolate shavings to serve
method
1. Toss the bananas in the lemon juice and set aside. Put the biscuits in a food processor and whiz to a crumb. Add the melted butter and ginger and process for 1 minute to combine.
2. Butter six 10 cm (4 in) metal rings or tartlet tins and line with greaseproof paper. Press the biscuit mixture into each ring.
3. Divide the toffee sauce equally among the rings and top with the bananas. Pipe or spoon on the cream, sprinkle with chocolate shavings and chill. Remove from the rings or tins and serve.
2. Butter six 10 cm (4 in) metal rings or tartlet tins and line with greaseproof paper. Press the biscuit mixture into each ring.
3. Divide the toffee sauce equally among the rings and top with the bananas. Pipe or spoon on the cream, sprinkle with chocolate shavings and chill. Remove from the rings or tins and serve.
serving amount
serves: 6
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