Winter Warmer - Ciara's Best Banoffi Pie

Easy peasy Banoffi pie (what I wanted those springform tins for)

To serve 8-10
12 ounces uncooked shortcrust pastry1.5 tins condensed milk (13.5 ounces each)

1.5 pounds firm bananas

375ml of double cream

Half a teaspoon powdered instant coffee

1 dessertspoon caster sugar

A little freshly ground coffee

Preparation

Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.The secret of this delicious pudding lies in the condensed milk.Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry * (see CAUTION) .

Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.

MethodWhip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lenghtways and lay them on the toffee. Finally spoon the cream and lightly sprinkle over the freshly ground coffee.

*CAUTION It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans.

5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.

Hint - Banoffi is a marvellous "emergency" dessert once you have the toffee mixture in your store cupboard. I suggest that you boil several cans at the same time as they keep unopened indefinitely.