Mini banoffee pots

March 24, 2010

After making my millionaire’s shortbread, I had half a tin of condensed milk left over. I also had half a pot of cream in the fridge from a toffee sauce I’d made at the weekend to pour over sticky date cakes. There were bananas in the fruit bowl and there were biscuits in the cupboard. If I believed in a god, it would be the god of kitchen synchronicity, and he was clearly telling me something: child, go forth and make banoffee pie.

Now, generally I am not in favour of daintying up puddings into dining table desserts. The banoffee pie is resplendent in its tackiness, and that’s how it should stay. However, I only had the ingredients for half the quantity of a full-sized pie, and while I own much marginally useful kitchen equipment, I do not own a very small tart tin. Out of such adversity an idea was borne: why not construct the layers into ramekins, creating individual sized banoffees?

Actually, I was quite pleased with the result. They’re pretty cute, as mini things generally are, and are highly edible, rich and satisfying while feeling almost restrained – perfect for a mid-week pudding.

Mini banoffee pots  Makes about 4 ramekins, depending on the size of yours

For the base:
125g biscuits (I used a combination of ginger nuts and plain chocolate digestives, which worked fine)
25g butter

For the toffee:
65g butter
50g caster sugar
1 tbsp golden syrup
1/2 tin condensed milk (about 200g)

For the rest:
1 – 1/2 ripe bananas
125ml double cream
1/2 tsp honey
cocoa for dusting

Crush your biscuits into crumbs – I used the time-honoured and highly satisfying method of putting them in a plastic bag and bashing them with a rolling pin. Melt your butter and stir in the biscuit crumbs thoroughly. Press the biscuit mixture into the base of 4 ramekins or other individual sized pots, glasses etc.

For the toffee, melt the butter and sugar together over a gentle heat. When the sugar has dissolved, stir in the syrup and condensed milk. Bring to the boil and then reduce the heat and simmer, stirring constantly, until it turns the colour of toffee. This took about 10 minutes for me (I don’t know what I did wrong last time). Pour the toffee over the biscuit bases and leave to chill in the fridge for at least an hour.

When the toffee is set, slice the banana/s and layer them over the top. Whip the cream with the honey (apparently this makes it impossible to overwhip) until thick and spread roughly on top of the bananas. Finish with a sieving of cocoa powder.

Adapted from Tom Norrington-Davies’ ‘Just Like Mother Used To Make’.

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One Response to “Mini banoffee pots”


  1. […] The halva bit, you see, refers to tahini, one of my favouritest things. I even wrote a whole post on the subject way back here. Dan says that the fudginess-making qualities of tahini mean that you can reduce the butter content of these flapjacks without them falling apart, which is surely a good thing; I’m not sure the condensed milk doesn’t slightly offset that health benefit, but I would never argue with the inclusion of condensed milk (another one of my favourite things! Which I particularly enjoyed here and here and here. Oh yeah, and here). […]


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