The Hungry Monk restaurant, in the tiny rural village of Jevington, East Sussex lays claim to the invention of the Banoffee Pie, a decadent concoction of banana, whipped cream and toffee. This is ELE’s version of this desert, courtesy of one of our favorite Englishmen who was born and raised in the area.
1 packet of chocolate hob nob biscuits (these can also be substituted for any plain sweet biscuit)
125 grams of butter
2 tins of condensed milk
1 tub of cream, whipped
Grated chocolate (optional)
Blend biscuits and butter in a food processor until fine crumbs are formed. Add biscuit mix to a greased pie dish and push firmly in to the base to create a pie shell. Set aside. Fill a large saucepan 3/4 full with water and bring to the boil. Add the tins of condensed milk whole to the boiling water and boil for three hours, making sure that there is water covering the tins at all times (if the water level drops under the top of the tins there is a risk that they will explode boiling hot caramel sauce everywhere!). Remove from water and allow tins to cool before opening. Once cool, open the tins and spread caramel evenly over the biscuit base. Layer sliced bananas evenly and top with whipped cream and grated chocolate (optional). Refrigerate until ready to serve. Enjoy!