Tag Archives: Baking and Confections

Banoffi Pie – Me Oh My!

A psalm of David. When he was in the Desert of Judah. You, God, are my God, earnestly I seek you; I thirst for you, my whole being longs for you, in a dry and parched land where there is no water.” Psalm 63:1 NIV

Banoffi Pie on Silver Whisperer

It’s Friday and I am on a dessert kick!  On our recent anniversary cruise, returning from one of my numerous trips to the dessert bar, I casually mentioned to our fellow dinner mates, have you ever heard of Banoffee Pie?  With lots of laughter and “yes” all around, our newly acquired friends from England said “it is one of the most popular desserts in England! Everyone eats Banoffee Pie!”

Invented at the Hungry Monk Restaurant, in East Sussex, England in 1972, Banoffi Pie (originally known as Banoffee Pie), is still as popular today as it was the

Hungry Monk Banoffi Pie

first time it appeared on the menu. There have been many imitations as far and wide as Russia and the United States — it was even rumored to be Mrs. Thatcher’s favorite pudding back in the day! Below is the original Banoffi Pie recipe as it first appeared in ‘The Deeper Secrets of the Hungry Monk’ in 1974.  (My recipe is changed to U.S. measurements.)

The most amazing thing I learned is how to turn sweetened condensed milk into beautiful gooey, creamy, CARAMEL!  The directions are very specific (to keep from maiming anyone in the kitchen) but if you follow them precisely, it is very easy to turn the milk into caramel.

We ate the first small piece of this pie last night.  I ate a second pie tonight.  Oh my gosh, I am in trouble — I LOVE this stuff!

The Original Hungry Monk Banoffi Pie
Serves 8 to 10 people

  • One pie crust
  • 1.5 tins condensed milk (13.5 ounces each)
  • 1.5 pounds firm bananas
  • 375ml of double cream (aka 13 ounces)
  • Half a teaspoon powdered instant coffee
  • 1 dessert spoon caster sugar (superfine sugar) (2 teaspoons)
  • A little freshly ground coffee

Preheat the oven 400 degrees.
Lightly grease a 10in x 1.5 inch flan tin or a 9 inch pie plate.
Line this with the pastry thinly rolled out.
Prick the base all over with a fork and bake blind until crisp.
Allow to cool.

The secret of this delicious pudding lies in the condensed milk.  Immerse the cans unopened in a deep pan of boiling water.  Cover and boil for 3 hours making sure that the pan does not boil dry *(see CAUTION). I use my large canner pot so I can cover the tin cans with about 3 inches of water.  It works great!

Carefully remove the tins from the water and allow to cool completely before opening.  Inside you will find the soft toffee filling.  It’s a miracle:)


Whip the cream with the instant coffee and sugar until thick and smooth.  (I put the instant coffee and the sugar in the whip cream and placed in the frig for about an hour first.  This gave the coffee and sugar a chance to dissolve into the cream.

Now spread the toffee over the base of the flan.

Peel and halve the bananas lengthways and lay them on the toffee.

Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.

It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 3 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.

Hint – Banoffi is a marvelous “emergency” pudding once you have the toffee mixture in your store cupboard. I therefore suggest that you boil several cans at the same time, as they keep unopened indefinitely!

*  I couldn’t find any “superfine” sugar at the grocery store.  I realize the idea is to use a sugar that will dissolve quickly in the cream.  I used Stevia.  It is light and fluffy and did just fine.

Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar “caster” or sprinkler.  It is sold as “superfine” sugar in the United States.

Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor).

What Is A Dessert Spoon?  A dessert spoon is a spoon which is designed specifically for eating dessert. In a traditional table setting, the dessert spoon appears above the plate, separated from the rest of the cutlery so that diners do not confuse it with one of the spoons used for a main course. The use of dessert spoons around the world varies greatly; in some areas, they are very common, while in other regions, the use of the dessert spoon is almost unheard of, with diners using forks or teaspoons for their desserts instead.

In terms of scale, a dessert spoon is usually similar to a soup spoon in size, although the bowl is ovoid, rather than round, with one end coming to a graceful point. The capacity of a dessert spoon is usually around two teaspoons, allowing people to fit a healthy portion of dessert into each spoonful; the large capacity is also useful when eating layered and complex desserts, as it ensures that a bit of every flavor can be gracefully fit into each bite.

Yummy Satin Chocolate Glaze

Ruth 1: 16-18   But Ruth replied, “Don’t urge me to leave you or to turn back from you. Where you go I will go, and where you stay I will stay. Your people will be my people and your God my God. 17 Where you die I will die, and there I will be buried. May the LORD deal with me, be it ever so severely, if even death separates you and me.” 18 When Naomi realized that Ruth was determined to go with her, she stopped urging her.

I love the story of Ruth.  In Ruth I see true friendship,  love and devotion.  God created us to need each other and we need friends!  Each day I receive a devotion from Bible Gateway called “Girlfriends In God.”   I am putting the link here for today’s message because it is about Ruth, friends, love and devotion.  If you have time I think it will be worth your while to read.  Blessings from your friend, Catherine.
Girlfriends In God link.

On my Home page, and the other pages within my blog, you will find a couple new items.  If you only read this blog through your email, then you may be missing some things of interest.  If you click through to my actual blog you will find more information, pages, and possibly items of interest.  I change out the prayer (linked from World Outreach) every couple days.  You will also find a link to submit your email address so that each time there is a new posting you will receive it automatically.  And finally, I have included RSS links for automatic posting feeds as well as an RSS – comments feed.  In the comments section you can read all comments within the blog easily put together in this one place.

The other day mom made a yellow Bundt cake to take to our neighbors.  I didn’t want a heavy frosting and I really like the looks of chocolate on the yellow cake.  So I used this Chocolate Glaze recipe.  It makes a glossy chocolate that is a good recipe for cakes, cookies, or donuts.  The best part – few ingredients, fast and easy!

Yummy Satin Chocolate Glaze

  •  3/4 cup semisweet chocolate chips
  • 1 Tablespoon light corn syrup
  • 3 Tablespoons butter
  • 1/4 teaspoon vanilla extract


  1. Combine all ingredients, except vanilla, in a microwaveable bowl.
  2. Microwave for 1 minute.  Stir well
  3. Microwave for an additional 30 seconds to 1 minute, stopping when all the chips are melted and the mixture is smooth.
  4. Add vanilla.
  5. Spread warm glaze over top of cake, letting it drizzle down the sides.  The frosting will set as it cools.

Optional stop top method:

  1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup.
  2. Stir until chips are melted and mixture is smooth, then add vanilla.
  3. Spread warm glaze over top of cake, letting it drizzle down the sides.

The Difference Between Frosting, Icing, Crumb Coating, and Glaze

To put a finishing touch on cakes, cookies, and pastries, you have a couple of options:

Frosting, also called icing, is a sweet, spreadable filling and coating used on cakes and cookies. It should have enough body and firmness to hold its shape when applied, but be soft enough to spread easily. Examples of frosting include ganache, buttercream, and royal icing.

A crumb coat is a thin layer of frosting spread on a cake, applied before the final layer of frosting. This initial layer secures stray crumbs and keeps them from showing on the finished cake. It also provides a smooth surface on which to spread the final frosting layer. To apply a crumb coat, use an offset spatula to spread a small amount of frosting on the top and sides of the cake, wiping any crumbs off the spatula with a damp cloth. Chill the cake for 20 minutes or so to let the crumb coat set, and then apply the rest of the frosting.

A glaze is a glossy coating, such as an egg wash brushed on pastry, melted jelly brushed on a fruit tart, or chocolate on a cake. On cakes, the glaze is often applied by being poured gently over the top of the cake and coaxed gently with an offset spatula to create drips down the side of the cake.

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