Bonfire s’more Banoffee Pie
- Winter
- Desserts & Baking
Roast marshmallows over a bonfire of banana, toffee and cream! This banoffee pie is a campfire delight that'll make your taste buds dance under the stars. S'more please!
Ingredients
Biscuit crumb
300g Gingernut
90g Yeo Valley Organic Unsalted Butter (melted)
Filling
115g Light brown sugar
x1 Condensed Milk (397g)
1 tsp Vanilla Paste
X2 Bananas
Topping
Dark chocolate sprinkles
400g marshmallows
Method
Line the base of a loose bottom tart case with parchment.
In a food processor, blitz up the biscuits with the melted butter and press them into the tart case moulding them into the tart shape. Put the tart case in the fridge for at least 15 minutes
On a low heat, melt the butter and sugar in a pan and then add the condensed milk and vanilla paste. Bring to the boil and whisk continuously for 3-4 minutes, until dark golden. Add the caramel to the tart case and top with the bananas. Chill it in the fridge for 24 hours.
Whip the cream to soft peaks and add it to the banoffee filling. Top with chocolate sprinkles and marshmallows.
In this recipe...
Double Cream
Salted Butter
15
Unsalted Butter
15
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