British Expatriate Network

either already made graham cracker base (buy them in the shops) or, if you can get them digestive biscuits and butter to make a biscuit base. 8oz biscuits and 4oz butter.

Can of sweetened condensed milk. Boil can (do not puncture can in any way) in water. Make sure can is totally covered in water. Bring to the boil, turn down to a simmer (always make sure that the water never runs out and if you need to add any water,always add boiling water). Simmer for 2 1/2 hours.

Leave to stand. DO NOT try to open can when hot!

2 to 3 bananas.

Whipped cream. I using heavy or whipping cream and whip it myself.

Open can of milk. It will look like toffee in colour. Depending on your cooking, it will either be still runny or solid. Both taste good. spread this over your biscuit base.

chop bananas and place on top of toffee.

Whip cream and spread over the top. Make sure to cover all your bananas, otherwise they may go brown.

Chill.
smile


P.S. please be very careful when boiling the can. If you let the pan dry out (all water evaporate), the can WILL explode. Very dangerous and extremely messy! If you leave the lid on the pan and use a large pan, I find I don't need to top up with water. The longer you cook the tin the stiffer the toffee. For a stiff toffee I do it for 3 hours.

A company called Merchant Gourmet produce ready made banoffee filling (well, the boiled condensed milk bit) and it's called "Dulce et leche". Comes in a jar with a blue label.

It's fantastic stuff! I've been boiling cans as Ben described for years but the ready made stuff is just as good. I miss the excitement of piercing the can though!! lol

Shirl

Especially when it is still a little hot! :lol:

This was yummy yummy yummy. Even my hubby who doesn't care for bananas liked it.

Thanks Ben

Tracey

Ben If I do the boiling part one day and the banana and cream part the next will the toffee part keep ok in the fridge? I need a dessert for a do on Saturday but cannot spare the time to watch a can for all that time on Saturday! Also would it work with Fat Free Cool Whip instead of cream (for those of us watching the calories?

<font size=-1>[ This Message was edited by kentgirl on 2002-05-29 0930 ]</font>

Yes, that is what I do.

If I boil it just the day before, I don't put it in the fridge, I just leave it on the side to cool.

Make sure you put kitchen roll (or something else) under it to absorb the water. If you don't the tin goes rusty.

Don't know about the fat free cool whip. Never tried it. Tracey might know the answer to that one because she has tried my banoffee pie. I don't see why not, it doesn't hurt to try it.

Ah yes, then I will not even have to open the can - didn't think of that one! roll Thank you Ben - I shall let you know how it goes.

Hey - this banoffee pie sounds so good. I want to make one for an expat get-
together on Thursday. But can you get condensed milk over here? Where can I find it ???

Thanks,

Jan

Jan - I have a can - I got it in Stop and shop. Actually I bought fat free and have already boiled it to make my pie this afternoon smile You will have to look for it on the bottom shelf and I think I found it in the baking section.

It's normally kept with the other milk products, either dried or tinned (eg. evaporated milk). Like Kentgirl mentioned, often down the same isle as baking.

I have never tried it with the fat free type. Let me know how it comes out, Please grin

Thanks KG and Ben. I can't wait to try this. This will double my repertoire of desserts lol

Jan

Well I assembled my pie this afternoon - at least my version of it: Fat Free Eagle Brand condensed milk, sliced bananas and Fat Free Cool Whip on the top. Well at least I can pretend I am watching my weight! :lol:

I will let you know what it tastes like tonight!

Oh - one more thing: I would recommend a flannel in the bottom of the pan to stand the tin on - mine rattled for 2 1/2 hours whilst I had friends in for coffee - it was a bit distracting.

Just thought of something: perhaps you put the tin on its side Ben? Never thought to do that :lol:

I don't know if you could, Kentgirl. the bubbles will make it move around a lot and probably crash into the sides of the pan.

Yes, I forgot to tell you it makes a lot of noise grin

Can't wait to hear how it tastes. mmmmmmmmm! grin

It tasted VERY good indeed - I bet yours tasted better, though with the real cream and the whole condensed milk! I also invented some cookies which went down really well too.

Ohhhhh....this is bringing back bad memories of the time I didn't wait til the can was COMPLETELY cooled to open it... hot sticky toffee under pressure spraying for yards across the kitchen.... all over the cupboards, windows, curtains.... eek eek eek

Sharon