Banoffee Pie

Banoffee Pie Recipe. A classic, indulgent dessert which will make your mouth water. This pie is crunchy, sticky, creamy and full of flavour. Try our Banoffee Pie recipe.

Ingredients
1. 1 400g tin of condensed milk
2. 3 large bananas
3. 1 pack of chocolate hob-nobs
4. 300 ml whipping cream
5. 50 g dark chocolate
6. 3 tbsp of butter, melted

Equipment

1. 1 large saucepan with lid
2. 1 large zip lock bag
3. 1 rolling pin
4. 1 grater
5. 1 9 inch, spring-form cake tin
6. 1 spatula
7. 1 spoon
8. 1 small bowl
9. 1 medium bowl
10. 1 electric mixer
11. 1 knife
12. 1 chopping board
13. tongs

Method

1. Fill a saucepan three-quarters of the way with water and place it over a high heat. Once the water boils, put in the can of condensed milk and cover the pan with a lid. Leave it to boil for 2 hours during which time the milk will caramelize.
After 2 hours, carefully remove the tin from the water and leave it to cool.

2. Put the biscuits into the zip lock bag, push them into the middle, releasing any air, and seal the bag up. Using the rolling pin, bash the biscuits until finely crushed. Transfer them into the small bowl, pour over the melted butter and stir well.

3. Pour the crushed biscuit into the cake tin and using a spoon, press it down to create an even base. Put the tin in the fridge and chill for 15 minutes.

4. Peel the bananas, and chop them into thin slices.Put the banana slices on top of the biscuit and flatten them out. Open the tin of condensed milk, pour it over the top of the bananas and spread it over evenly.

5. Put the pie into the fridge and leave for 20 minutes.

6. Pour the cream into the large bowl and using the electric whisk, whip until stiff.

7. Take the pie out of the fridge, spoon the whipped cream over the top and smooth out evenly.

8. Take the banoffee pie out of the fridge and finely grate the chocolate over the top. Open the seal of the cake tin, run a knife around the inside and finally, remove the tin completely.

9. Slice and serve. It is simply delicious on its own or if you're feeling indulgent, try it with an extra splash of cream.

Puff fancies with chocolate sauce

Ingredients

For the puff fancies

1. 25g/1oz unsalted butter

2. 1 tbsp olive oil

3. 75g/2¾oz puff pastry, cut into squares

4. 2 tbsp honey

5. 2 tbsp hazelnuts, choppped

For the chocolate sauce

1. 100ml/3½fl oz condensed milk

2. 50ml/2fl oz double cream

3. 100g/3½oz dark chocolate, melted
Method

1. For the puff fancies, heat the butter and oil in a saucepan over a medium heat and stir to mix.

2. Add the puff pastry squares and fry for 2 minutes on each side until golden.

3. For the chocolate sauce, heat the condensed milk in a saucepan over a medium heat until it thickens.

4. Add the cream and melted chocolate and stir until smooth.

5. To serve, place the puff fancies onto a plate, drizzle over the honey, sprinkle over the nuts and spoon around the melted chocolate. (Serves 1 )

by Tony Tobin

Lemon Meringue Pie

Ingredients

For a 23cm/9in pie:

For the pastry

1. 175g/6oz plain flour

2. 15g/½oz icing sugar

3. 75g/3oz butter1 egg, yolk only

4. 1 tbsp water

For the filling

1. 2 large lemons

2. 40g/1½oz cornflour

3. 300ml/10fl oz water

4. 2 egg, yolks only

5. 75g/3oz caster sugar

For the meringue

1. 3 egg, whites only

2. 120g/4½oz caster sugar

For a 28cm/11in pie

For the pastry

1. 225g/8oz plain flour

2. 25g/1oz icing sugar

3. 100g/4oz butter

4. 1 egg, yolk only

5. about 2 tbsp water

For the filling

1. 4 large lemons

2. 75g/3oz cornflour

3. 570ml/1 pint water

4. 4 egg, yolks only

5. 175g/6oz caster sugar

For the meringue

1. 5 egg, whites only

2. 225g/8oz caster sugar

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.

3. On a lightly floured work surface, roll out the pastry and use to line a 23cm/9in or 28cm/11in loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the preheated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last 5 minutes.

4. Lower the oven heat to 150C/300F/Gas 2.

5. To make the filling measure 10fl oz/275ml cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste.

6. Pour the rest of the water, and the lemon zest into a small pan. Let this come to the boil then slowly pour it onto the cornflour, carefullly mixing it until you have a smooth paste.

7. Return the mixture to the saucepan and bring back to the boil, still mixing.

8. Simmer very gently for about one minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the sugar.

9. Pour the lemon mixture into the pastry shell and spread it out evenly.

10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the top of the lemon filling, spreading it out evenly and swirling it into peaks. Make sure there are no gaps.

11. Bake at the lower oven temperature for about 45 minutes for the 23cm/9in pie and about 1 hour for the 28cm/11in pie of until the meringue is crisp and pale beige on the outside and soft and marshmallowy underneath.

12. Serve warm or cold.

By.. Mary Berry

Lemon tart with orange sauce

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour (Serves 4 )

Ingredients

Pastry

1. 125g/4oz plain flour

2. pinch salt

3. ½ lemon, zest only

4. 55g/2oz icing sugar

5. 100g/3½ oz butter

6. 1 egg, yolk only (save white for Orange Sauce - see below)

Filling

1. 335g/11½oz eggs (2 large, 3 small)

2. 80g/3¼oz caster sugar

3. 90ml/3fl oz lemon juice

4. ½ lemon, zest only

5. 90ml/3fl oz double cream

Orange Sauce

1. 1 egg, white only

2. 100g/3½oz icing sugar

3. 1 orange, grated rind and juice

Method

1. To make the pastry, mix the flour, salt, zest, sugar and butter until it resembles breadcrumbs.

2. Add the yolk and mix to a paste. Roll the mixture out in cling film until ¼cm/1/8in thick, then use to line the tart case. Place in the fridge for 1 hour.

3. Preheat the oven to 200C/400F/Gas 6.

4. Bake the pastry case blind for approximately 30 minutes, until completely cooked. Reduce the oven to 130C/250F/Gas 1/2.

5. To make the filling, beat the egg and the sugar together very gently until the eggs are completely broken down.

6. Add the lemon juice and pass the mixture through a sieve.

7. Add the zest and cream. Skim off any froth from the top.

8. When the tart case is baked, brush the inside of the pastry with a little egg white.

9. Pour the filling mixture into the pastry case and bake for approximately 20 minutes, until set. Leave slightly wobbly in the centre.10. To make the sauce, beat the egg whites until stiff. 11. Gradually beat in the sugar.12. Stir in the orange rind and juice and blend well. 13. Serve the sauce immediately with the lemon tart.