Banoffee Pie

Ingredients
For the Pastry:

  • 220g Plain flour
  • 75g Sugar
  • 110g Soya marge_
  • 1tsp Vanilla Essence

For the Banana Layer:
  • 1 (Very ripe) banana
  • 300g Firm silken tofu
  • 100g Sugar
  • 2 tsp Ground cinnamon

For the Toffee Topping:

  • 50g Golden syrup
  • 100g Sugar
  • 65ml Soya cream
  • 30g Soya marge
  • __1 tsp Vanilla essence

For the Cinder Toffee Chunks:
  • 25g Sugar
  • 35g Glucose Syrup
  • 10g Golden syrup
  • 2 tsp Bicarbonate of Soda

Method

For the Pastry:
  1. Cream 110g of marge and 75g of sugar until well mixed
  2. Stir in the flour and 1 tsp vanilla essence until you form a light dough
  3. Turn out onto a floured surface and roll out; pressing evenly into a greased flan tin before pricking the base
  4. Bake for 10 minutes in a low oven before allowing to cool (leave it in the tin!)

For the Banana Layer:
  1. Blend half the banana with the tofu, 100g of sugar and the cinnamon
  2. Pour the tofu mix into the pastry base, spreading evenly
  3. Return to a cool oven and bake for a further 20 minutes
  4. Allow to cool before topping with slices of the remaining banana half

For the Toffee Topping:
  1. Melt 100g of sugar and 50g golden syrup together with 65ml of the soya cream in a pan over a low heat until smooth
  2. Melt in 30g of the marge and 1 tsp of vanilla essence, bringing to the boil while stirring continuously
  3. 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:
  1. 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
  2. Remove from the heat and whisk the bicarbonate of soda into the molten sugar solution, taking care as it froths up
  3. Pour the mixture into a greased baking tin and allow to set hard and cool
  4. Smash the cinder toffee (a rolling pin works well!) into small pieces and scatter them over the pie
  5. Finish the pie by piping whipped non-dairy cream round the edges and sprinkling with cinnamon
  6. 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.