Name: Banoffee pie
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Pastry; 1 1/2 cup (225g) plain (all-purpose) flour; 1 tablespoon icing (confectioners') sugar; 140 gram (4½ ounces) cold butter, chopped; 1 egg yolk; 2 tablespoon cold water; 395 gram canned sweetened condensed milk; 75 gram (2½ ounces) butter, chopped; 1/2 cup (110g) firmly packed light brown sugar; 2 tablespoon golden syrup or treacle; 2 large bananas (460g), sliced thinly; 1 1/4 cup (310ml) thickened (heavy) cream, whipped

Banoffee pie

For those in search of indulgence, it's hard to go past banoffee pie. Fresh banana, caramel toffee and sweet cream piled high, settle down with a slice and a cuppa.

Ingredients

Pastry

1 1/2 cup (225g) plain (all-purpose) flour

1 tablespoon icing (confectioners’) sugar

140 gram (4½ ounces) cold butter, chopped

1 egg yolk

2 tablespoon cold water

395 gram canned sweetened condensed milk

75 gram (2½ ounces) butter, chopped

1/2 cup (110g) firmly packed light brown sugar

2 tablespoon golden syrup or treacle

2 large bananas (460g), sliced thinly

1 1/4 cup (310ml) thickened (heavy) cream, whipped

Method

1.To make pastry, process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.

2.Grease 25cm (10-inch) round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover; refrigerate 30 minutes.

3.Preheat oven to 200°C/400°F. Place flan tin on oven tray; line pastry case with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake a further 10 minutes. Cool.

4.Meanwhile, cook condensed milk, butter, sugar and syrup in medium saucepan over medium heat, stirring, about 10 minutes or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.

5.Arrange banana slices on caramel; top with cream.

You can use just one 300ml carton of cream for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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