Banoffe Pie

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I made this today to have after a big Sunday roast.
Really easy to do, really indulgent but Gluten Free.

Ingredients

397g Tin of Nestlé Carnation Caramel
50g Butter
200ml Double Cream
Table Spoon of Icing Sugar
Two Bananas Sliced.
150g Free From Digestives or any other brand of Gluten Free Digestives. ( You can swap for
Bar of Dark Chocolate

Method
Preheat oven to 180
Blitz the digestives in a food processor,If you haven’t got a a food processor you can put the biscuits in a plastic bag and bash with a rolling pin.
Melt the butter then add the biscuit and mix.
Line a 20 inch Pyrex Pie dish with a circle of baking paper.
Then press down the crumb base with a spoon making sure you bring the crumbs up the sides to contain the filling later.
Place the base in the oven for ten minutes then leave to cool.
Then place a small layer of the Carnation Caramel onto the crumb base. Place a layer of banana on top if the Caramel.
Repeat to creat another layer then smooth over more Caramel over the top in line with the top of the edges if the crumb base.
Chill for 20 minutes.
While the pie is in the refrigerator whip the cream and icing sugar till it peaks.
Take the pie out if the fridge and put the whipped cream on top of the pie.
Grate the bar of chocolate on top of the cream till it is covered in chocolate shavings.
Chill for a further 60 minutes then its good to eat!
Enjoy

Here’s a similar recipe

http://www.bbcgoodfood.com/recipes/8183/banoffee-pie

Chocolate and Espresso Coffee Fondants

Great dessert! I will be having a go at trying to make a gluten free version.

dessertcrisis

INGREDIENTS:

  • 115g good quality dark chocolate
  • 115g salted butter
  • 1 shot of strong espresso or 1 Tbl of instant coffee granules
  • 2 eggs
  • 2 egg yolks
  • 60g caster sugar
  • 30g plain flour

METHOD:

  1. Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
  2. In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
  3. In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
  4. Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
  5. Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage.
  6. Bake for 12…

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