When it comes of food, few things are as exciting, nostalgic or charming as memories of being in your mother’s kitchen. This Mothering Sunday, children of all ages will be spoiling their mother with generous gifts, copious amounts of love – and hopefully a rest from cooking!
I have a terribly sweet tooth, if I had my way I would probably live on slices of honey cake, treats of chocolate and generally anything scrumptious and sugary. Although, (I promise!) I have been trying to turn over a new leaf and eat my vegetables and enjoy all the goodness you receive from fresh, healthy food. So, sharing one of my favourite sweet recipes with you is a mouth-watering task for yours truly. This fabulous banoffee pie is a recipe from my gorgeous friend, Sophie Conran, and is always a huge delight with friends and family. It’s easy to do, delicious and will be the perfect Mother’s Day gesture this Sunday. Enjoy with a touch of cinnamon added into the crushed biscuits.
Right, time for a snack of rice crackers and a drink of coconut water…
Recipe for Mother’s Day Banoffee Pie
You will need a 24cm (9 in) springform tin
18 digestive biscuits
200g (7oz) butter, melted (healthy option: almond butter)
400g (14oz) tin condensed milk (healthy option: coconut milk)
4 bananas, thinly sliced
400ml (14fl oz) double cream (healthy option: yoghurt)
½ tbsp caster sugar
2 pieces of chocolate
Place the digestives in the tin. Crush them well using a potato masher or the end of a rolling pin. Pour the melted butter over the crushed biscuits and mix it well. Pat the biscuit mixture down until it is compact and flat and then place the tin in the fridge to let the base harden overnight.
Put the unopened tin of condensed milk in a pan and cover with a lid. Fill the pan with water so it comes halfway up the tin. Simmer over a low heat for 2 ½ hours, topping up the water as necessary. Remove the tin from the pan and run cold water over it until it is completely cool. Set aside.
Remove the biscuit base from the tin and place it on a serving plate. Open the tin; the milk would have turned into toffee. Spread the contents evenly over the biscuit base. You will probably only need about half the tin, but it is up to you how much you use. Leave 3cm (1 inch) around the edge, so the bananas don’t slide off the pie. Pile the banana slices onto the pie so they cover the toffee.
Whip the cream into soft peaks using an electric whisk, adding the vanilla and sugar towards the end. Dollop the cream on top of the bananas and grate with chocolate.
Tip: You only need about half of the tin of condensed milk, so the rest can be kept in an airtight container in the fridge and used as a toffee sauce. I like to heat it and pour it over ice cream and bananas.