17 June, 2013

Banoffee pie in a jar

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I've been a banoffee pie enthusiast for years now - I think it's one of those desserts that you either love or hate - so I know the recipe like the back of my hand. I don't tend to use set measurements anymore, but Nigella's recipe gives you a good idea of how much you'll need of everything. I always used to make banoffee pie in a big glass dish but a couple of weeks ago I saw "Banoffee pie in a jar" on the menu at Pantry Cafe. I was too stuffed after my eggs benedict to even consider trying theirs that day but it made me think, "how cute and neat would it be to make it in jars, I should try that!"

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The easiest and tasiest way to make the toffee layer is to simply boil condensed milk in their unopened cans. Once you've boiled the cans, you can keep them for months, unopened in the cupboard, which makes this recipe super quick for the next time you want to make it!

So this is what you'll need to do: remove the labels, submerge the cans in a saucepan full of water, bring to the boil, then turn down the heat and let the water simmer for at least 3 hours (I did mine for 4, on a very low heat). Allow the cans to cool before opening but, when you do, your condensed milk will have "magically" transformed into thick golden toffee...

[Tip: I always boil one extra can to be my tester. I'll open it after 3 hours and see if it's ready yet and, if not, i'll just keep it out and put the other cans back on to boil for another hour or so.]

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Next, crush up your biscuits (you can use any kind - ginger snaps, chocolate, oat... or just good old Digestives) and pour in a good amount of melted butter. Add a couple of spoonfuls of crushed biscuits to each jar, pressing down to create a compact layer. Place the jars in the fridge for at least and hour, so that the biscuit solidifies and does not crumble when you add the next layer.

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The next step is to dollop toffee into each jar, on top of the biscuit base.

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Then a layer of sliced bananas (you could also add some strawberrys or blueberries in here too!)...

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Whip up some double or whipping cream and smother it on as the fourth layer...

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And you're pretty much done! All that's left is to grate or drizzle some dark chocolate over the top, to make it look pretty, and there you go...

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Yes, yes, I know, this dessert is extremely rich and sinful. But the best thing about making it in jars is that you can just eat a couple of spoonfuls then close it back up and save the rest for another day! I've come across some low-fat banoffee pie recipes that replace the cream with yoghurt, which I should probably try next time but I just can't quite imagine it being anywhere near as good. So, for now, let's just be naughty and indulge in all the decadent glory of a classic banoffee pie!


1 comment :

  1. Olivia Ashworth McDonald27/10/2013, 17:06

    Maxine and I had the Banoffee in a Jar at Pantry yesterday. It was too good, I need to make one at home again soon. Banoffee party?! x

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