Banoffee Pie - serves 8

Ingredients

  • for the Biscuit Base
  • 100g gluten free plain flour
  • 50g desiccated coconut
  • 50g ground almonds
  • 50g caster sugar
  • 1 tsp gluten free baking powder
  • 100g cold unsalted butter
  • for the Filling
  • 1 tin condensed milk
  • 3 bananas
  • 225ml double cream

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Make two holes in the top of the tin of condensed milk with a tin opener.

Place into a saucepan.

Fill the saucepan with water to come ¾ of the way up the tin.

Simmer for 3 to 4 hours. The longer you cook the caramel the darker it will become.

Check the water level regularly and top up when necessary. Do not let the pan boil dry.

Grease a shallow 8in / 20cm round flan ring.

Preheat the oven to 180°c / 350°f / gas mark 4.

Stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder. Rub the butter into the flour and nuts until it resembles breadcrumbs. Mix to a dough.

Press into a greased 8 inch round spring form cake tin or a flan ring on a flat baking tray and bake for 15 – 20 minutes until golden brown.

You can use this for the base or for a richer base – melt 50g unsalted butter, stir in the cooked biscuit and press back into the cake tin and place into the fridge to set.

When the caramel is cooked, take the pan off the heat and leave to one side.

Slice the bananas and place onto the cooked tart base.

Pour over the caramel taking care to cover all of the banana and leave to cool. Take off the flan ring.

Whip the cream and cover the top leaving decorative patterns in the cream.

Scatter flakes of chocolate over the top.

how to make this recipe dairy free...

Use dairy free margarine in place of butter for the biscuit base and continue the recipe.

Dairy free banoffee toffee

250ml gluten free soya cream
2tsp Vege-Gel
250g caster sugar
80g dairy free margarine

Mix the Vege-Gel with 50ml soya cream.

Place the caster sugar in a large saucepan with a drop of water – enough to moisten the sugar. Place over a medium heat and boil to a caramel colour. Do not stir the sugar while it is heating or it will crystalise.

Take off the heat and add 200ml soya cream. Be careful as the sugar will spit. Stir until the caramel has dissolved in the cream. You may need to put the pan back onto a low heat to do this.

Stir in the remaining soya cream and Vege-Gel. Strain through a sieve into a clean bowl.

When the mixture is warm, stir in the dairy free margarine. Chill in the fridge.

When cold, whisk up the caramel to lighten and store in the fridge until needed.

To prepare your banoffee pie

Place your cooked biscuit base onto a serving plate. Spread the toffee over the base. The mixture may go a bit runny if mixed too much but will set again when placed in the fridge (You could prepare up to this point a few hours in advance).

Slice the banana and arrange on top of the toffee.

Whip up a carton of  whipping soya cream and spread over the banana.

Grate dairy free dark chocolate over the top.

Gem's hints and tips

Vege-Gel is a vegetarian gelatine alternative made from carrageenan which comes from seaweed. It can be bought from a supermarket usually in the aisle with jellies, tinned fruit and desserts.

Alternative dairy free banoffee toffee

260g caster sugar
400ml can coconut milk
130g dairy free margarine

Place the caster sugar in a large saucepan with a drop of water – enough to moisten the sugar. Place over a medium heat and boil to a caramel colour. Do not stir the sugar while it is heating or it will crystalise.

Take off the heat and stir in the coconut milk. Be careful as the sugar will spit. Stir until the caramel has dissolved in the milk. You may need to put the pan back onto a low heat to do this.

Leave to cool. When the mixture is warm, stir in the dairy free margarine.

This amount may be too much to fill a banoffee pie. Store any leftover toffee in the fridge.