Two food posts in a row seems like a bit of a cop out, but to be honest I haven’t been doing anything else worth blogging about… and I have been promising you this one for a while, so here you go.
There are more banoffee pie recipes on the Internet than you can sake a stick at (not sure why you would want to shake sticks at recipes?), but I actually ended up using a combination of three to get my amounts/ingredients/methods, so I thought I would add my recipe to the mix… including a pointer or two on how to find said ingredients in Germany.
1 tin of condensed milk (you need sweetened condensed milk, gezuckerte Kondensmilch in German; Nestle do one under the brand name Milchmädchen.)
300g chcolate digestives (if you can’t find actual digestives, DeBeukelaer does some called Granola that work just as well)
400 ml whipping cream (some recipes use double cream, but the closest equivalent here is expensive so I decided to go with plain old Schlagsahne. It works for the Germans…)
1. Lie the tin of condensed milk on its side in a sauce pan of water – make sure the water is covering the whole tin! Apparantly if the tin becomes exposed, explosions will happen!
2. Bring the water to the boil, then turn down the heat and simmer the tin in the hot water for 2-2.5 hours. After that time, remove the water from the heat and leave it to cool for about half an hour before removing the tin from it.
3. While the condensed milk is still heating, crush up your biscuits (use a blende if you have such a thing, or place them in a food bag and hit them with a hammer) and melt the butter in a suace pan.
4. Mix the biscuit crumbs and butter together, then use the mixture to line a 23 cm cake tine. The biscuit crums base should go across the bottom and part way up the sides. Tip: Use a metal spoon to press down the biscuit crums – they’ll only stick to a wooden spoon and refuse to spread out properly! Once the base is firmly pressed down, stick the cake tin in the ffridge until the condensed milk is ready.
5. Open the tin of condensed milk. The contents should be a pale brownish colour (caramel colour!). Take your biscuit crumb base back out of the fridge and spread the caramel over it.
6. Slice 2 bananas and use them to make a layer of banana slices on top of the caramel. Save the rest of the banana.
7. Whip the cream until it stands up in soft peaks when you pull up your whisk, then gently stir in as many slices of banana as you think appropriate
8. Cover the sliced banana layer of the pie with this cream/banana mix and then place the pie back in the fridge.
9. Shortly before you want to serve the pie, remove it from the fridge again and decorate it with more banana slices and some chocolate flakes.
That’s it! Easy, peasy! And once you’ve made the caramel, it doesn’t even take that long.
I had never made this before, but it turned out delicious and the Germans I served it to loved it. Success!