Banoffee Pie

This recipe might take a little time to pull together but it is mostly unattended and very easy to execute. A requested dessert by our college returning daughter for St Patrick's weekend. 

12inch springform pan. 

Place unopened cans of condensed milk in a large saucepan, keep covered with water and simmer for 3.5hrs. Please pay attention to the water level, always keeping it approximately 2inches above the can – if the can is not completely submerged for the whole time it will overheat or even worse could possibly explode! You can put the can on its side which will mean it needs less water to cover it and it won’t bounce around the same way. If you need to refill water, be sure to add boiling water. Using a pair of tongs remove can from the water after the 3.5hrs. DO NOT open cans while still hot. Cooling time may be 2hrs or more.

Melt the butter in a saucepan over low heat. Add crackers to the butter. Press the butter cracker combo into the base and halfway up the sides of the tin and leave to set in fridge.

Remove cans from hot water and allow them to cool completely. Open cans and spread the toffee mixture over the cookie base. Slice the bananas and toss in freshly squeezed lemon juice. Arrange the bananas in concentric circles on top of toffee mixture. Whip the cream to stiffish peaks and spread over the bananas. Cover lightly and refrigerate to set – can be made one day in advance. Add diced walnuts or toasted almonds and chocolate shavings to the top of the cream. Gingerly remove the sides and base of the Springform pan and place on a serving dish. Might be extra tasty with a glass of whiskey. Happy St Patrick's Day.