Friday, 17 February 2012

Speedy Banoffee Pie

This is the quickest dessert to put together and requires no cooking, a winner all round. I use chocolate wholegrain for the base sometimes to give an extra chocolaty taste, but any crumbly biscuit you have will work. If you were really in a rush, a shop bought tub of whipped cream would mean nearly no washing at all (although I suppose we have to work off the calories somehow).

Serves 4 -6

200g Digestive biscuits
100g Butter, melted
394g Carnation Caramel (or use 250g Alpro Soya Caramel Dessert instead)
2-3 Bananas
250ml Whipping Cream
1tbsp Cocoa Powder

Grease the sides and base of a 20cm loose bottomed tin, set aside

Place the biscuits in a freezer bag and crush with a rolling pin or liquidise until the biscuits are a fine crumb.

Mix the biscuit crumbs with the melted butter.

Spread the mixture over the base of the 20cm loose bottomed tin, press down firmly with the back of a spoon and place in the freezer for 8-10 minutes.

Meanwhile whip the cream until it is at the soft peak stage. slice the bananas into the cream and fold everything together gently with a large spoon. Remove the base from the freezer and spread the caramel sauce all over the base.

Top with the banana cream mixture and sprinkle with the cocoa powder. Serve.

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