Week 7 - Banoffie Pie

Hello baking buddies! So we're 7 weeks in now & it's been a lot of fun so far, there's only one drawback, my weekly calorie intake has gone up as a result of all this baking! So I thought I'd tell you about the other challenge I've taken on for 2010 which hopefully should balance out all the cake I'm consuming. On 15th May 2010 I will be taking part in my first Playtex Moonwalk for the Walk the Walk organisation, supporting breast cancer charities & organisations all over the country. We set off from Hyde Park at midnight on Saturday & will walk through the night covering 26.2 miles...yikes! Training is well underway, the only bit I'm not sure about is the tradition that you walk the event in a decorated bra!


Lots of cake + walking marathon in bra = 1 bodycon, slightly nervous Rebecca!

If you would like to you can sponsor me at

www.walkthewalkfundraising.org/rebecca_hodgson_mw

Your support will be most appreciated x


So, back to the cake & when I chose this weeks recipe I was oblivious to the fact that this week is actually British Pie Week http://www.britishpieweek.co.uk/ The debate is if it actually counts as a pie seeing as there's no pastry involved, but it's a pie by name, so I think it counts! This is the first time I've ever made a Banoffie Pie & I must admit my previous encounters were with frozen versions that looked a bit too perfect. My pie is gloriously haphazard & as we say up north, a bit of a mullock, (for my Southern friends, that means it looks a mess!) But I think that's how it should be, the rich caramel oozes over the biscuit base, the squidgy nanas sink into the caramel & the whole thing is topped off with swirls & swirls of whipped cream, (sorry have been watching Nigella re-runs!)


200g digestive biscuits
50g butter
1 tbsp golden syrup
1 can Carnation Caramel (you can find it with evaporated & condensed milk in the supermarket)
3 ripe bananas
300ml double cream
Cocoa powder to finish

1. Crush the digestive biscuits, either pop them in a bag & bash them with a wooden spoon, or blitz them in the food processor. Melt together the butter & golden syrup, then stir in biscuit crumbs. Press the mixture into a lose bottom tin & chill in the fridge for around 20 minutes.

2. Once chilled, spread the caramel all over the biscuit base. Next, slice the bananas & arrange them to cover over the caramel.

3. Whip the double cream until it forms soft peaks. I used a piping bag & nozzle to add swirly cream to the top, but you could just as easily spread it with a spatula or knife. Finally add a dusting of cocoa powder to finish.

This is so simple to make but delicious to eat. It's best if you keep it in the fridge until you're ready to serve as it is very gooey. Hope you like it! It's back on with the trainers for me, I've got 20 miles to cover this week! Enjoy, Rebecca