It is thought that banoffee pie was created by Ian Dowding and Nigel Mackenzie in 1972. Mackenzie owned a restaurant in East Sussex, England called The Hungry Monk and Dowding was the chef. Dowding apparently thought of the idea after seeing an American dish called "Blum's Coffee Toffee Pie" which consisted of smooth toffee topped with coffee flavoured cream. According to Dowding though, this recipe rarely worked - it either didn't set properly or dried "like concrete".
The pair of them - Dowding and Mackenzie - experimented with this American pudding to see if there was anything else that would work well with the toffee. After trying several fruits they settled on bananas and called their new invention "banoffi pie", which over the years people have come to spell "banoffee". Once on the restaurant menu they found it impossible to remove - some customer's would even go to the length of saying they would only book a table if the pudding was on the menu!
Over the years restaurants began to copy this delicious dessert and now is served all over the world.
Below is a simple (but absolutely delicious) recipe for you to make banoffee pie for friends and family! Ingredients
3 bananas, packet of digestive biscuits (for the base), 60g butter, 350ml double cream, 1 tablespoon icing sugar, 100g dark chocolate, 397g tin of caramel
1. Turn the oven on to pre-heat at 180C/gas mark four. Put the butter in a pan and leave over a low heat to melt. While the butter melts crush the biscuits (a rolling pin or blender will do the trick. Failing that, just use your hands!). Once the butter's melted mix the biscuit crumbs and butter together in a bowl.
2. Transfer the biscuit / butter mixture into a 20-25cm flat round tin and press into an even layer.
3. Place the base into the oven and bake for 10 minutes. This is to lightly toast the base making it a little more crunchy. Don't let it burn! When you're satisfied the base is lightly toasted remove from the oven and allow it to cool.
4. Once cooled, open the caramel and pour evenly over the base. Once level, put in the refrigerator for roughly 60 minutes.
5. After an hour or so, slice the bananas and cover the caramel creating the banana layer.
6. Once the bananas are in place, mix the cream and icing sugar and whip until you have a thorough tasty looking thick cream. Smear over the bananas to give the final topping.
7. For the final touch you can either grate some chocolate over the top or melt it and drizzle it over the cream. Whichever takes your fancy!
The pair of them - Dowding and Mackenzie - experimented with this American pudding to see if there was anything else that would work well with the toffee. After trying several fruits they settled on bananas and called their new invention "banoffi pie", which over the years people have come to spell "banoffee". Once on the restaurant menu they found it impossible to remove - some customer's would even go to the length of saying they would only book a table if the pudding was on the menu!
Over the years restaurants began to copy this delicious dessert and now is served all over the world.
Below is a simple (but absolutely delicious) recipe for you to make banoffee pie for friends and family! Ingredients
3 bananas, packet of digestive biscuits (for the base), 60g butter, 350ml double cream, 1 tablespoon icing sugar, 100g dark chocolate, 397g tin of caramel
1. Turn the oven on to pre-heat at 180C/gas mark four. Put the butter in a pan and leave over a low heat to melt. While the butter melts crush the biscuits (a rolling pin or blender will do the trick. Failing that, just use your hands!). Once the butter's melted mix the biscuit crumbs and butter together in a bowl.
2. Transfer the biscuit / butter mixture into a 20-25cm flat round tin and press into an even layer.
3. Place the base into the oven and bake for 10 minutes. This is to lightly toast the base making it a little more crunchy. Don't let it burn! When you're satisfied the base is lightly toasted remove from the oven and allow it to cool.
4. Once cooled, open the caramel and pour evenly over the base. Once level, put in the refrigerator for roughly 60 minutes.
5. After an hour or so, slice the bananas and cover the caramel creating the banana layer.
6. Once the bananas are in place, mix the cream and icing sugar and whip until you have a thorough tasty looking thick cream. Smear over the bananas to give the final topping.
7. For the final touch you can either grate some chocolate over the top or melt it and drizzle it over the cream. Whichever takes your fancy!
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