Whittard Banoffee Pie Flavour White Hot Chocolate 350g

Product Information

Whizz the biscuits to crumbs in a food processor (or put them in a freezer bag and smash them to smithereens with a rolling pin), roughly chop the pecans and stir together with the melted butter. Press the mixture into a 23cm loose-bottomed tart tin to line the base and sides. Chill while you make the filling. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Rubber Spatula: I keep a rubber spatula on hand when baking so I don’t have to waste a drop of filling. Meanwhile, tear another hot cross bun into small pieces and toss with some sugar, then bake on a tray at 180°C/160°C fan/gas mark 4 until golden. Add the pieces to the ice cream for the last five minutes of churning or on your final whisk. Finally, transfer the ice cream to a container and keep in the freezer.

How to Make Banoffee Pie

For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. If you don't like, can't eat or can't get hold of bananas, you could experiment with other fruit. I haven't tried them all, but I think fresh strawberries, sliced peaches or even lightly cooked and cooled apple wedges could work well. Is Double Cream Different To Heavy Cream? I think banoffee pie is far superior when enjoyed right after making, but if properly stored in the refrigerator, your banoffee pie should keep for 2-3 days. Can I leave this recipe out on the counter? Crumbled Flake Bar or grated milk chocolate to sprinkle over the top. A bashed up Crunchie bar also works very well if you have a real sweet tooth.

Sadly no. It doesn’t freeze well at all – the bananas go mushy and weird (I’m talking from experience!) As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. Inevitably though, it does happen on the odd occasion. But to be honest, it’s not really worth fretting about. When you’re eating the pie you won’t even notice!

Chocolate Banoffee Pie

I have made banoffee pies in fluted tart tins in the past and while it works OK, I much prefer using the cake tin. Vanilla extract: try mixing a little vanilla extract into the pie filling before you cool it. The richness of the banana and the dulce de leche goes really well with vanilla flavoring. Spread dulce de leche on top of the crust. Arrange banana slices in 1–2 layers on top of the dulce de leche, then spread whipped cream on top.

To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Don't leave your pie sitting out on the counter, even for a short while. The bananas may soften and the fresh cream could spoil. How long does this recipe keep?Dates– I use soft, Iranian dates, Medjool is also fine. Dry dates will be difficult to use – you could try soaking them in hot water but I can’t guarantee the same texture. Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the crushed biscuits and butter mixture into it. Rimmer boils condensed milk with butter and sugar to make a caramel of almost toffee-like chewiness. I love the contrast with the softness of the whipped cream above, but I'm still chomping on it long after the other layers have been swallowed, which doesn't seem ideal.