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
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|
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.
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!