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Boston Banoffee Pie

Ingredients
150g/5oz/1 1/4 cups plain flour 225g/8oz/1 cup butter 50g/2oz/4tbsp caster sugar 1/2 x 405g/14oz can skimmed, sweetened condensed milk 115g/4oz/2/3 cup soft light brown sugar 30ml/2tbsp golden syrup 2 small bananas, sliced a little lemon juice whipped cream to decorate 5ml/1 tsp grated plain chocolate

Method
1. Preheat the oven to 160C/325F/Gas 3. Place the flour and half of the butter in a food processor and blend until crumbled (or rub in with your fingertips). Stir in caster sugar. 2. Squeeze the mixture together with your hands until it forms a dough. Press into the base of a 20cm/8in loose-based fluted flan tin. Bake for 25-30 minutes, until lightly browned. 3. Place the remaining 115g/4oz/1/2 cup of butter with the condensed milk, brown sugar and golden syrup in a large non-stick saucepan and heat gently, stirring, until the butter has melted and the sugar dissolved. 4. Bring to a gentle boil and cook for 7 minutes, stirring all the time (to prevent burning), until the mixture thickens and turns a light caramel colour. Pour onto the cooked pastry base and leave until cold. 5. Sprinkle the bananas with lemon juice and arrange in overlapping circles on top of the caramel filling, leaving a gap in the centre. Pipe a swirl of whipped cream in the centre and sprinkle with grated chocolate.

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F AC E B O O K . C O M / C AK E C R U M B S L J

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