My husband’s ‘Desert Island Pudding’ is Banoffee Pie.
I’d never heard of it until I came to the UK where it’s very popular, as it is in Australia, where he spent a few years growing up.
It’s basically a pie that has the obvious, but magical combination of bananas, cream and toffee (or Dulce de Leche… as per my previous post) on either a pastry base or one made from crumbled biscuits. Some versions also include chocolate, coffee or both. Its name is simply a combination of the words: banana and toffee = banoffee…(according to Wikipedia!).
Because I had some left over Dulce de Leche from my previous recipe, I decided to create my own interpretation. These cute Banoffee Pies have all the key ingredients, but the twist is in the base, rather than a sweet pastry or crumbled biscuits I decided to try a “Penco” base. Penco is a type of dough that is used to make a sort of flat bread which is baked and then layered with Dulce de Leche in Latin America, to create a Penco cake or mini Penco biscuits (a bit like Alfajores).
My dear Aunt Susie is my family’s Penco Cake queen, and the below recipe has been adapted from one she shared with me a little while ago.
Penco Base Ingredients:
– 5 free range egg yolks
– 2 1/2 teaspoons of lard
– 1 1/2 teaspoons of white vinegar
– 3 teaspoons of warm water
– 3/4 cup of plain flour
1) Heat up your oven to 180C.
2) Beat the egg yolks until pale.
3) Slowly add the water, vinegar and lard.
4) Sift in the flour until it gets solid enough to handle, then knead until you get a soft dough.
5) Roll the dough to the thickness of about 1 cm.
6) Cut out circles and place them into buttered and floured mini tart or pie bases, pressing the edges upwards.
7) Fill them down with ceramic baking beans (essential when baking any pastry of pie base!) and bake for around 8-10 minutes. They should be pale but the bottom should look golden and not feel soft to the touch. When done, leave them to cool until you are ready to assemble the pies.
Banoffee Filling and Decoration Ingredients:
– 5 Tablespoons of Dulce de Leche
– 3 Fairtrade bananas
– Squeeze of Lemon Juice
– 20gr of Dark Fair Trade Chocolates
– Strawberries (optional, but look nice!)
1) Blend 2 bananas, lemon juice and Dulce de Leche
2) Pour into the pastry cases and leave to settle for at least 2-3 hours.
3) When you are ready to assemble (and eat them!), slice the last banana thinly and arrange the slices into a circle, with the strawberry in the middle.
4) Melt the chocolate in the microwave and with a spoon, drizzle it quickly making lines.
Serve and enjoy!!!