In addition to my previous posting about Nestle changing the design of their condensed milk packaging, it would appear that I am slightly behind the crowd because that change happened in 2008 according to queen of pots. For some reason the last time I googled for “nestle condensed milk banoffee pie” the nestle website didn’t come up and neither did queen of pots posting even though both have been around for a while, in any case they are there now and so is surprisingly my previous post. I shall copy down the recipe for future reference even though there are already two good copies on the Internet for the simple reason that photogabble wont be going down for the foreseeable future and should prove a safe archive for it.
Biscuit Base:
100g (3½oz) butter (non salted variety), melted
250g (9oz) digestive biscuits
Caramel layer:
100g (3½oz) butter
100g (3½oz) dark brown soft sugar (can use mixture of caster and brown sugar in a 1:1 ratio)
397g can Carnation Sweetened Condensed Milk
Topping:
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder or flake, for dusting
Equipment:
20cm (8”) loose-bottomed cake tin, greased and based lined (The bigger the tin, the thinner your base will be, however you can just double up the ingredients to match a bigger tin 40cm tin or two 20cm ones means twice the ingredients and so on)
To make the base:
Crush the biscuits until like fine crumbs (I place the digestive biscuits into a freezer bag and crush them with a rolling pin) then put into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.
To make the filling:
Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.
To serve:
Remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa, add crushed flake pieces if required.
While I am not sure if this is quite the recipe that was on the back of the nestle tin, I have added some of our modifications to it and Judy will be making it again soon so I can get a photo.
Banoffee Pie
Ingredients
• Tin (~400g) of condensed milk (NOT evaporated milk!)
• Three large bananas
• One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do)
• Half-pint of double cream, or whipping cream
• 2 tablespoons margarine (or butter)
Method
Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs. Gently heat some margarine in a saucepan until liquid (or just leave some out at room temperature to soften). Pour crumbs and liquid/soft margarine and mix in with the crumbs until they start to bind together. Transfer the biscuit crumbs to a round dish (a large Pyrex dish is good) and pat with a spoon so that they cover the base. Place in the fridge to set. Put the tin of condensed milk in a pan of boiling water (NB- don’t open the tin first!) and allow to boil for 2 hours . You should put a lid on the pan to prevent all the water boiling off. When done, remove the tin and leave to cool a little (you could pour cold water on it to cool the outside). When cool enough to handle, open the tin carefully – the condensed milk will have caramelised and may well shoot out the opening. Pour/spoon the toffee from the tin onto the biscuit base of the Pyrex dish. Place back in the fridge to cool. Slice the bananas and arrange them on top of the toffee. Whip the cream until peaking, then fold on top and smooth out. Dust with chocolate powder for effect. Keep in the fridge until needed, covered with cling-film.
Tips
You may want to make the biscuit base with a lip (a bit like a flan or pavlova). Start the condensed milk boiling, then do the base. Have a rest for a while, then pour out the toffee and start on the cream and bananas. Serve cut into wedges in a bowl
Be careful, a 40cm tin is not twice as big as a 20cm tin but approx 3.5 times as big (rather appropriately pi to be precise). 30cm is closer.
there’s a shortcut to this recipe – look out for Carnation Caramel – its cooked condensed milk and you just spread it on – reay made dulce de leche! Fab