We were absolutely thrilled to see the response on our last post: Eggless Chocolate Pudding, which is also now one of the most viewed posts on our website!! and here we are with another recipe that can be served as individual dessert per person to guests who do not want to share their desserts!
The Classic Banoffee Pie is one the simplest desserts to make and also comes out so beautifully with all the layers perfectly visible. We made our in these katoris by Borosil – a brand we have literally grown up with! Our glassware has always been from this brand and it is a family favourite since over 20 years now!!!
The main ingredient: Dulche de Leche is heated condensed milk which becomes the toffee sauce here. The easy (but slightly risky!) trick to make DDL at home is to make it in the (Indian) pressure cooker. Before you start, please make sure that your (Indian) pressure cooker is in good condition. Fill the pressure cooker with water and place the closed (and sealed) condensed milk can inside. The water level should be above the condensed milk can so that the can is fully dipped in water. Close the (Indian) pressure cook and get started. Simmer the flame after the first whistle. Simmer it for about 15 minutes and then turn off the gas. Let the (Indian) pressure cooker cool down and use it as DDL.
- Do not try to release the pressure on your own, let the pressure cooker cool down on its own. Let it come to room temperature before you use it.
- Once pressure cooker is cooled down, take out the can carefully from water and WAIT until the can has completely cooled down – DO NOT OPEN THE CAN WHILE IT IS HOT
- The can must be fully dipped in water when cooking. The water level should be above the can.
Another main ingredient is BANANA of course. Cut them into thin slices or chunks if you like so and assemble everything together before placing the individual pies in the refrigerator for being set.
Small batch banoffee pie to serve as individual servings to your guests.
- 1 1/2 Cups Powdered Good-Day Butter Biscuits
- 3/4 Cup Dulche de Leche ((read recipe post above))
- 1/3 Cup Whipping Cream
- 1/2 Tsp Vanilla Essence
- 2 Tbsp Sugar
- 2–3 Bananas
- Prepare the whipped cream by beating cream, sugar and vanilla essence with an electric mixer on high for about 3-4 minutes or until soft peaks are formed. Place this in the refrigerator.
- Put around 2 tbsp powdered biscuits in each of the six cups. Bake them in preheated oven for about 5-7 minutes until they are slightly brown.
- Pour 2 tbsp each of DDL on the biscuit layer.
- Add the next layer: bananas- slice them thinly and place it on the DDL layer.
- Top the bananas with whipped cream and refrigerate for 2-3 hours to be completely set. Top with some cocoa powder (optional) and serve cold.