Banoffee Pie
|
Method
For the Pastry:
For the Banana Layer:
For the Toffee Topping:
To Finish with Cinder Toffee:
- Cream 110g of marge and 75g of sugar until well mixed
- Stir in the flour and 1 tsp vanilla essence until you form a light dough
- Turn out onto a floured surface and roll out; pressing evenly into a greased flan tin before pricking the base
- Bake for 10 minutes in a low oven before allowing to cool (leave it in the tin!)
For the Banana Layer:
- Blend half the banana with the tofu, 100g of sugar and the cinnamon
- Pour the tofu mix into the pastry base, spreading evenly
- Return to a cool oven and bake for a further 20 minutes
- Allow to cool before topping with slices of the remaining banana half
For the Toffee Topping:
- Melt 100g of sugar and 50g golden syrup together with 65ml of the soya cream in a pan over a low heat until smooth
- Melt in 30g of the marge and 1 tsp of vanilla essence, bringing to the boil while stirring continuously
- Remove from the heat when the mixture forms a soft ball if dropped into cold water and pour evenly over the banana slices
To Finish with Cinder Toffee:
- Melt 25g of sugar and 35g glucose syrup together with 10g of golden syrup in a large pan over a low heat until dark amber in colour
- Remove from the heat and whisk the bicarbonate of soda into the molten sugar solution, taking care as it froths up
- Pour the mixture into a greased baking tin and allow to set hard and cool
- Smash the cinder toffee (a rolling pin works well!) into small pieces and scatter them over the pie
- Finish the pie by piping whipped non-dairy cream round the edges and sprinkling with cinnamon
- Serve with extra toffee sauce, slices of banana or a scoop of vanilla ice 'cream'
Cooking Temperature: 180 degrees/low hob
|
Cooking Time: 30 Minutes
|
Serves: 15
|
Keeps For: 5 days
|
Tips and Comments
- See Not-Dairy for details of soya products including whippable 'cream'.
- If you don't have glucose syrup, make up the amount with golden syrup.
- Hot sugar does not agree with fingers or tongues. The only time I will tell you not to lick the spoon... until it's cool at least.
- You can use a baking powder blend instead of bicarbonate of soda.
- Keep a very close eye on the pan when melting sugar, it burns fast.