Thanks largely to the Olympics, the world seems to be fascinated with all things British at the moment. In keeping with British mania, I wanted to share with you a British dessert I discovered when I was living in London – let me introduce you to the wonders of Banoffee Pie. Banoffee pie refers to banana toffee or banana caramel pie.
I know that the sound of caramel out of a can is extremely unrefined, but using the pre-made caramel does away with the need to boil a tin of condensed milk for hours to end up with the same result. If you wanted to take even further shortcuts, you could use pre-prepared pastry cases or a biscuit crumb base.
I have added an Australian twist to the recipe by including ground wattle seed, a native Australian spice. Wattle seed provides a flavour profile similar to chocolate and / or coffee and is available from Herbie’s Spices. I’d been looking for an excuse to use my ground wattle seed for a little while and this recipe created the perfect opportunity. If you don’t have ground wattle seed you could substitute 1/2 a teaspoon of ground nutmeg in the pastry.
How many pies you get out of this recipe depends on how big your pie tin(s) are, or you could use a muffin or cupcake pan to create mini pie cases. Any leftover uncooked pastry can be frozen for use at a later date. You may want to prepare the individual components and leave assembly until the last minute to prevent your pastry cases from going soggy.
- 125g butter, softened
- 50g raw sugar
- 1 teaspoon vanilla extract
- 3 teaspoons ground wattle seed
- 1 egg, beaten
- 250g plain flour
- 2 x generous pinch of salt
- 380g can Nestle top’n’fill caramel
- 300ml Cream
- 50g Dark chocolate
- In a food processor mix the butter, flour, a pinch of salt, ground wattle seed and sugar until it resembles fine breadcrumbs [or you could do this by hand by rubbing small cubes of cold butter into the dry ingredients]. Add vanilla and mix to combine.
- Add the beaten egg a little at a time and combine until the mixture just comes together as soft dough. If the mixture is still a little dry after adding the egg, add a little cold water until the mixture just comes together.
- Wrap the pastry in cling film and place in the fridge to rest and chill.
- Once the pastry is chilled, roll batches of it out, and line your greased pastry tin(s).
- Bake pastry in a 180°C oven until crisp. The time will vary depending on what sort of pie tin you are using, but as a guide allow approximately 20 minutes. Allow your pastry cases to cool.
- Transfer the caramel to a bowl. Add 25mls or 1 tablespoon of the cream and a generous pinch of salt. Whip until the caramel is smooth with no lumps.
- Whip the remaining cream in a separate bowl until thick.
- Grate chocolate and add the extra teaspoon of ground wattle seed. Mix to combine the two ingredients.
- Fill your pastry case with slices of banana, add caramel, then whipped cream – sprinkle with the chocolate wattle seed mix. Your pie is ready to serve. Enjoy!
What is your favourite British recipe? Has this post inspired any new ideas?