Baby banoffee pies
I am back just in time to revel in and wax poetic about pumpkin season! This entry is not quite so much of a surprise, is it? ;)
Here's the latest pumpkin dessert recipe i found on the web. It's a combination of two of my favorite desserts -- pumpkin anything and banoffee pie! How can you go wrong?!
Sure it uses metric measurements, and i don't think Carnation Caramel is sold in the States, but little things like that are not going to stop me. :)
Ingredients:
397g can Carnation Caramel
225g (8oz) digestive biscuits
85g (3oz) butter, melted
3 small bananas
150ml whipping cream, softly whipped
cocoa powder to finish
6 individual 9 cm (3½in) loose-bottomed flan tins or a deep 18 cm (7in) spring-form cake tin, greased
Directions:
1. Crush the biscuits in a blender or in a double-lined bag with a rolling pin. Combine the crushed biscuits with the melted butter.
2. To make the pie bases use the back of a teaspoon to press the mixture into the base and sides of the tins. Chill for about 20 minutes.
3. Divide the Carnation Caramel between the bases.
4. Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
5. Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.
Recipe from the Sainsbury website.
Here's the latest pumpkin dessert recipe i found on the web. It's a combination of two of my favorite desserts -- pumpkin anything and banoffee pie! How can you go wrong?!
Sure it uses metric measurements, and i don't think Carnation Caramel is sold in the States, but little things like that are not going to stop me. :)
Ingredients:
397g can Carnation Caramel
225g (8oz) digestive biscuits
85g (3oz) butter, melted
3 small bananas
150ml whipping cream, softly whipped
cocoa powder to finish
6 individual 9 cm (3½in) loose-bottomed flan tins or a deep 18 cm (7in) spring-form cake tin, greased
Directions:
1. Crush the biscuits in a blender or in a double-lined bag with a rolling pin. Combine the crushed biscuits with the melted butter.
2. To make the pie bases use the back of a teaspoon to press the mixture into the base and sides of the tins. Chill for about 20 minutes.
3. Divide the Carnation Caramel between the bases.
4. Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
5. Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.
Recipe from the Sainsbury website.