Banoffee Pie

This one was made quite some time back and I never got around to posting the recipe or pic. This is a simplified version of the original Banoffee Pie.

The term Banoffee is derived from a combination of Banana and Toffee and is an old English Dessert. The base is normally a shortbread pastry crust. a filling of Dulce de Leche which is a caramalised condensed milk, covered with Sliced Banana and then topped with whipped cream. The Dulce de Leche can be made at home by cooking a can of condensed milk this thick and golden

My version is quicker and easier. Also I like to make small portions as everyone at my home wants a new dessert daily hence this was made in individual pie dishes.

I like to use caramel sauce instead of the Dulce de Leche as its faster to make.  Also I can them make a big batch and keep away to use with brownies, apple pies etc.

The recipe below serves 8 - 10 people so can be scaled down.  

Ingredients

250g digestive biscuits, crushed100g butter, melted
1 cup Dulce de Leche or 1 cup caramel sauce
4 small bananas
300 ml whipping cream, whipped


Method

Crush the biscuits in a ziplock bag and tip them into a bowl. Add the melted butter and mix well till it clumps. Line an 8" pie dish with the crumbs going up the sides also. Keep in the freezer to set

To make the Dulce De Leche

Empty the condensed milk into an oven-proof dish and tightly cover it with foil.

Make a water bath by placing the covered dish in a larger pan and filling it up with water to the 3/4 level. Bake at 220 C for 1-1.5 hours checking every 30 minutes on the water level and adding more as needed.

Dulce de leche is ready when the condensed milk it takes on a brown caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing.

To make the Caramel Sauce

60 gms sugar
20 ml water
30 gms water
35 gms cream

Place water and sugar in a heavy bottom pan and stir with a spatula over low heat till sugar dissolves

Add butter and stir to combine till butter has melted.

Let mix come to a boil and cook till a golden caramel colour

Remove from heat and add in cream. Mix will foam over. Using a whisk combine well

Return to low heat and cook for 10-15 min till creamy consistancy reached.

Assembling

• Spread the top of the frozen biscuit base with caramel or Dulce de Leche. 
• Then layer with sliced bananas
• Spoon the whipped cream on top covering the bananas.
• Decorate with grated chocolate or a slice of banana just before serving.

CHERRY JUBILEE CHEESECAKE

Cheesecakes, my weakness.  I keep promising myself to lose weight but can't give up eating these.  What the hell, will walk a little extra :)

I also have a passion for buying books and storing them.  Rummaging through a cupboard I found THE CHEESECAKE BIBLE sitting with my cookbooks.  I immediately knew that I had to make one of these.  Last year I had made the Banana Split Cheesecake and it was yumm.

Note - please collect all the ingredients in advance as they should be at room temp to ensure a good cheesecake.  

CHERRY JUBILEE CHEESECAKE

adapted from The Cheesecake Bible

EQUIPMENT
8" loose bottom tin
Hand Whisk
Spatulas
Weighing scale

CRUST
15 Graham Cracker Biscuits
4-5 tbsp butter

FILLING
1 tin condensed milk
1 pack cream cheese - I used philadelphia
Juice of 2 lemons
4 eggs
1 tbsp cherry liqueur

The Liqueur I found in the bar

TOPPING
1 cup fresh cherries
1/2 cup sugar
1/2 cup water

1. Put biscuits in a ziplock bag and crush roughly.  Melt the butter and mix into the biscuits.  The mixture should clump together.
2. Press this mixture into the base of the loose bottom tin and keep in the freezer to set.
3. Make the topping by combining the cherries, water and sugar and bringing to a boil.  Cook this cherries are soft and water has thickened.  Keep aside to cool
4. For the filling beat the cream cheese till smooth and creamy.  Add in the condensed milk and lemon juice and mix well
5. Mix in eggs one at a time - do not overbeat.
6. Fold in the cherry liquor [optional] and some of the topping mix.
7. Pour this over the frozen base and bake at 160C for 30 min.  The Centre should jiggle when done.  Leave to come to room temp for at least 2 hours.  The cheesecake will continue to cook.  
8. Once cooled wrap in cling film and keep in the refrigerator for 6-8 hours for the flavours to mature.
9. When ready to serve top with some of the cherry jam.