If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
-J.R.R Tolkien

29 January 2012


It was 2004, London, I fell in love.
With Banoffee pie. It was a revelation. From then on, I'd order it almost whenever it was on the menu. Crispy pastry, sweet bananas, gooey toffee and cream, mmmmmmm.

It was about time now I learned to make it! It's pretty easy, only boiling the condensed milk for three hours is a bit boring, so it's good to plan ahead when making this. I don't probably have to mention that this is not for the calorie-consious of us. I like to believe Nigella when she says that it's all about moderation, also when it comes to moderation, so you have to be immoderate sometimes. There is some wisdom in her sayings every now and then.

Banoffee pie (from Food for thought cookbook)

50g caster sugar
100g butter
150g white flour

400ml tin of sweet condensed milk, boiled in the tin for 2-2,5 hours
4 bananas, sliced and mixed with lemon juice to avoid browning
285ml cream

piece of dark chocolate

1. Preheat the oven to 180c.

2. Cream the sugar and butter together in a bowl until light and fluffy. Stir in the flour until the mixture forms a ball. Press the mix into a greased 20 cm spring-form tin or something similar.
I cheated with shop bought oat pastry. Nigella would approve.

3. Prick allover witha fork to prevent the pastry from rising. Bake for 25 mins until golden. Cool down. Remove sides if you used a spring form tin.

4. Open the tin of condenced milk and spread on the pastry.

 5. Place the bananas on top of the toffee.

6. Whisk the cream and spread over the bananas. Grate dark chocolate on top.

Enjoy without guilt. You deserve it.

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