BANOFFEE PIE

Yields8 Servings

100 g butter cubed

100 g dark muscovado sugar

100 ml double cream

400 g puff pastry

4-5 ripe bananas

Beaten egg, to glaze

For the topping

300 ml double cream

2 tbsp icing sugar

2 tsp vanilla extract

30 g dried banana chips, roughly chopped

Make the sauce for the pie by putting the butter, sugar and double cream into a pan over a medium heat and stir frequently until everything melts; bring the mixture to the boil for just a minute; remove from the heat and allow to cool to room temperature – it should thicken and become spreadable

Preheat the oven to 200C/Gas6

Roll out the pastry and place on a baking sheet lined with baking paper; score a border all the way around the edge of the pastry 1 cm from the edges; prick the centre with a fork

Spread ¾ of the sauce within the border, set aside the rest to use later

Peel the bananas, cut into thin discs and arrange on top of the sauce, overlapping so they all fit; glaze the pastry border with the beaten egg

Bake for 35 minutes until the pastry is crisp underneath and the bananas have darkened; don’t worry if the pastry has really puffed up because it will sink back on cooling; cool on the tray

Whisk together the cream, icing sugar and vanilla extract to soft, floppy peaks, chill

When the pie is cool, randomly dollop with cream, warm the sauce just until runny and drizzle it over the top; scatter the chopped banana chips on top

BANOFFEE PIE

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