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Banoffee Pie without condensed milk

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I like to make a pudding for Sunday dinner.  I don’t call it Sunday lunch because we never eat it at lunch time.  Sunday lunch takes up too much of the day.  We are always busy enjoying ourselves on Sundays (either that or we are slaving away in the garden).  Sunday lunch should be a leisurely affair taking several hours and followed by a decent siesta.  Which is great when you are on holiday or you have friends and family visiting, but with only seven days in the week I just can’t write off a day to such decadence.

Anyway back to Sunday dinner, and the pudding.  We tend to have pudding after most evening meals, but midweek it is usually a piece of fruit or a yoghurt or perhaps a square of chocolate.  Occasionally there will be cake or biscuits.  Sunday is different.  Sunday has to have a pudding.

The planned pudding for today was a rhubarb tart.  The rhubarb in the garden is looking lovely and the eldest 2 girls are away on exchange trips so there would be no “euh disgusting” remarks to contend with.  Plans were changed however when on eating a banana at lunchtime I realised just how many bananas there were in the fruit bowl (I had failed to appreciate what a difference the aforementioned elder 2 being away would make to the food stores).  I hate throwing food away.  I mean really hate it.  Especially if I have paid for it.  So the rhubarb would have to wait for another day, the bananas needed a home.

My first thought was banana bread.  But the trouble is I have never made a banana bread I really loved.  Don’t get me wrong I like banana bread.  If you gave me a slice to eat with my cup of tea on a Wednesday morning I would be a happy woman, but it isn’t Sunday pudding.  The obvious alternative was banoffee pie.  So I looked in the cupboard for the can of condensed milk that lives in there (often staying several years without being wanted), but alas no can was to be found.  What to do?  Thankfully the internet came to the rescue in the form of the wonderful Smitten Kitchen (don’t you just love her blog).  Who would have thought it possible, homemade Dulche de Leche with nothing more than milk, sugar and a bit of baking soda?  I’ll let Smitten explain how to make it, but suffice to say it is ridiculously easy.  It also has the added benefit of being able to reduce the sugar content (I normally find banoffee to be over sweet).

Once the Dulche de Leche was made it was a quick and simple task to put the pie together.

Blitz some Graham Crackers (I would normally use digestive biscuits but we had some graham crackers leftover from our recent California trip) – For 3 people I used 80g of crackers.  Mix with half quantity of butter (unsalted).

Biscuit crumb base

I was making 3 individual portions so used a ring on a plate to form the pie.  Smooth down the crumb.

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Then spoon on the Dulche de Leche.

Spoon on Dulche de Leche

Doesn’t that stuff look lovely?  I can’t wait to try it on a crepe, or maybe a waffle, or maybe just on a spoon.

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Add the banana slices. As it turned out my bananas weren’t as over-ripe as I thought.  Oh well.

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Spoon over some whipped cream – I resisted the temptation to add sugar to the cream.

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Then grate over some chocolate.  None of your rubbish – if you wouldn’t want to eat it as chocolate don’t grate it over your pudding – this is Lindt (which has the advantage of being great chocolate and being palm oil free).

Grate over chocolate

The leave in the fridge to set.  I am sure that experts will tell you to leave them at least 4 hours.  Mine got 30 minutes.

Individual Banoffee Pie

Youngest daughter has proclaimed it the best pudding ever – high praise indeed.

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About Frenchfancy

Owners of Vendee-vacances.co.uk this blog is a creative outlet to talk about my sewing, cooking and gardening projects.

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