FOOD: Banoffee pie with star anise caramel


Banoffee pie is quite possibly one of my all-time favourite puddings. The name ‘banoffee’ is a clear hybrid of the words banana and toffee. Its invention is attributed back to the chef and owner of a little restaurant in East Sussex called The Hungry Monk. I have added an Asian twist to the caramel sauce by adding in a little star anise, and used condensed milk for ease and speed for those with busy lives. Less ingredients, less time to make, but a mouth-watering result all the same. My family devoured these morsels in seconds. Enjoy!



MAKES:  12


200g malt biscuits (or gingernuts or digestives)
100g butter

100g butter
100g brown sugar
1 can of condensed milk
1/4 teaspoon ground star anise

2 bananas, peeled and sliced
250ml cream, whipped
Chocolate for grating over cream

1. Melt the butter for the base in a pan. Break up the biscuit and either put into a plastic bag and beat till crushed with a rolling pin, or place in food processor and blend.

2. Pour the melted butter into the blender and mix till all the biscuit’s coated (or mix in a bowl if you crushed in a bag).

3. Firmly press the biscuit mixture down into your desired vessel. I have used silicon muffin tins for mine so they are individual portions.  You can place in a large round tart tin (about 20cm) depending on how you want to serve it.

4. Place this in the fridge to set for at least 30 mins. Make sure you create a small rim up the sides, so when you pour in your caramel mixture doesn’t overflow.

5. For the caramel sauce, simply melt the butter and brown sugar in a medium pan till the sugar has dissolved. Pour in the condensed milk and the star anise and slowly bring to a simmer, being careful not to burn the bottom of the pot! Once the caramel has thickened
a little, pour the caramel into your cooled biscuit mix and place back in fridge to set.

6. Just before serving, take the dessert out of the muffin tins and place sliced banana on top of the caramel. Then either spoon over the whipped cream and shave some chocolate on the top before serving, or place the whipped cream into a sandwich plastic bag, chop off the end and pipe it onto the dessert.