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April 18, 2016
Hello and welcome back to the Poppy Palmer blog, today I am going to make you one of my favourite desserts ever. It is Banoffee Pie, it is kind of a cheats version as I don’t actually make any of the ingredients I just put things together in this recipe. So to start off with you need 400g of gluten free digestive biscuits you can use ordinary biscuits but I can’t taste the difference to be honest. And I am going to put those into a zip lock bag and smash them up with a rolling pin until they resemble a fine crumb. Next you need to add 200 grams of melted butter and mix the biscuit crumbs up until they are all covered in butter.
Then you need to tip the biscuit crumbs into a 20cm fluted loose base flan tin and squash the crumbs into all of the corners and base until evenly dispersed. So the next thing I am going to do is take 2 tins of this Nestlé tinned caramel and whip it together until it is really smooth using my mix master. You can substitute the already make caramel or condensed milk and boil it for 4 hours but it turns out exactly the same and because I am not baking the caramel I don’t want it to be to runny. This should only take about 30 seconds to 1 minute. I like a lot of caramel but you don’t have to use this much. So when the caramel is smooth and thick tip it into the biscuit base.
The next thing you need to do is the banana layer. So I have here 4 large bananas and I am just going to chop them up into about 1cm think pieces. Once I have done that I am going to arrange the banana in a pretty pattern starting at the outside of the flan tin and working my way into the centre. So once I have done that the last bit it just to whip the cream.
So here I am 300mL of double cream and I am just going to whip that until it is quiet stiff and holds its shape it should take around 3-4 minutes. Okay so the cream is whipped and now I am just going to really carefully place the cream onto the top of the biscuit, caramel, banana layer so it doesn’t spill everywhere. And just smooth it around to all the edges. The last thing I am going to do it grate some dark chocolate over the cream to give it a really nice finish. So over here I have about 20 grams of chocolate and using a microplane just grate it over the cream and that is my finished Banoffee pie.
I would put it into the fridge to set for a few hours but you can happily eat it straight away.
So I hope you have enjoyed today’s cake baking tutorial and do try making the Banoffee pie recipe because it is delicious. If you have liked any of the bakeware or kitchenware in today’s blog please visit www.poppypalmer.com and if you liked today’s cake baking video blog please subscribe to my Poppy Palmer YouTube channel and follow me on all my other social media. Okay I will see you next time, thanks bye.
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