It’s years since I ate Banoffee Pie, but this version that the multi-talented Claire-Louise made for us on Thursday was so much more delicious than the ones I’ve eaten in the past. Why multi-talented, you wonder? Well, she makes exactly the sort of jewellery that I love – vivid glass beads in all sorts of wonderful colours and combinations. Purple and orange, indeed! Have a look at http://www.cielcreations.co.uk/ if you’re interested. If you’re not, then at least enjoy her banoffee pie!
Biscuit base
8oz digestive biscuits
4oz butter (I used slightly salted)
1tbsp golden syrup
3 bananas
1 lemon
Top
4oz butter (I used slightly salted)
2 tbsp golden syrup
1 tin of sweetened condensed milk
1 large double cream tub
2 Cadbury’s flakes
Method
Crush the biscuits.
Melt the butter and syrup in a saucepan.
Add crushed biscuits and stir.
Grease a large dish and press the mixture firmly into it.
Slice banana and dip in the juice of the lemon.
Arrange the sliced banana onto the top of the biscuit base.
Place in the fridge.
Melt the butter, syrup and condensed milk in a pan.
Bring up to the boil.
Now let it simmer until it turns a toffee colour whilst stirring all the time (about 15 mins).
Pour the mixture onto the banana and biscuit base and place back into the fridge and leave for a hour.
Once cool, whip up the double cream and add as much as you like to the top.
Sprinkle a crushed flake onto the top and serve.
Eat within 2 days.
C-L x
Salutation Recipes 
looks yummy!!!
Thank you! (I’ll take the credit even though it was my friend that made it!)