This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.
250g granulated sugar
200ml double cream
a pinch of salt
1 ripe banana
1 pack Shortcrust pastry (you can alternatively make your own)
3 egg yolks
In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve. This was after 5 mins. This was after about 8 mins. Then 10 mins….
When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork
Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.
For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter
For the toffee sauce:
150g caster sugar
75ml pot double cream
3-4 sheets Filo Pastry
1/2 Lady Red Apple – sliced very thinly
Place the cream and vanilla into a saucepan and bring it up to a simmer.
Whisk the beaten eggs and sugar together in a large heatproof jug.
Slowly pour the hot cream over the beaten eggs, whisking continuously.
Whisk in half of the nutmeg.
Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin.
Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
Turn up the heat and bubble for 4-5 mins until you have caramel.
Take off the heat, then carefully stir in the cream and butter.
Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!
Having my breakfast this morning and sitting looking at the very wet and windy weather through the window, my thoughts were of feeling cosy and warm this afternoon, so I decided I wanted a nice bit of cake to go with my fresh warm coffee. Looking in my cupboards I saw Toffee Sauce and Chocolate and came up with this wee bit of delightful heaven. Cake, Coffee and a Comfy Couch on a rainy day, canny beat it!
Makes 15 squares
110g unsalted butter
105g Soft Brown Sugar
1 tsp Vanilla Essence
130g All purpose Flour
150g chocolate (dark or milk)
30g Pecans – chopped
1. Preheat oven to 180 deg.
2. Line a 20cm baking tin with foil and grease.
3. Mix with an electric mixer the butter, sugar and vanilla until smooth
4. Then mix in the flour and salt and mix until combined but not too stiff.
5. Pour mixture into the baking tin and with a spatula evenly spread out.
6. Place on middle shelf in oven for about 20 minutes until golden brown.
7. Meanwhile, chop up chocolate into small bits, and chop pecans too.
8. Once base is ready, pour chocolate bits evenly over and put back into oven for 1-2 mins until melted, remove and spread evenly.
9. Top with the pecans and allow to cool. Once cool put into fridge to set chocolate (approx 1 hour)
10. Cut into small squares and serve. YUMMY!
I had some toffee sauce and decided to drizzle over squares which added extra flavour.
My favourite dessert of them all, biscuit, banana, toffee and cream what’s not to like? Yummy!
350g digestives biscuits – crushed/mashed
150g butter melted
1 pot 284ml double cream
1 can of condensed milk (400g)
Shaved Chocolate or Toffee bits
1. To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water at all times, otherwise, the tin will explode.
2. For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan/cake tin. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it’s stiff.
3. Remove biscuit base from fridge, chop bananas into slices, put toffee onto biscuit base and spread evenly, place bananas on top of toffee then spread cream mixture and decorate with some toffee toppings or chocolate whichever is preferable.
I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.