Nadiya Hussain's rosemary banoffee pie recipe
A delicious and indulgent banoffee pie with a hint of fragrant rosemary to balance out the sweetness. It's sure to become a instant favourite.
Ingredients
- 250 g oaty sweet biscuits or digestives, crushed to fine crumbs
- 100 g unsalted butter
- 8.8 oz oaty sweet biscuits or digestives, crushed to fine crumbs
- 3.5 oz unsalted butter
- 8.8 oz oaty sweet biscuits or digestives, crushed to fine crumbs
- 3.5 oz unsalted butter
- 100 g unsalted butter
- 100 g molasses sugar
- 1 x 397g tin of condensed milk
- 1 handful large sprigs of fresh rosemary (approx 10g), leaves removed and roughly chopped
- 3.5 oz unsalted butter
- 3.5 oz molasses sugar
- 1 x 397g tin of condensed milk
- 1 handful large sprigs of fresh rosemary (approx 10g), leaves removed and roughly chopped
- 3.5 oz unsalted butter
- 3.5 oz molasses sugar
- 1 x 397g tin of condensed milk
- 1 handful large sprigs of fresh rosemary (approx 10g), leaves removed and roughly chopped
- 1 small bananas, sliced
- 300 ml double cream
- 2 tbsp icing sugar
- 1 handful fresh rosemary leaves, to decorate
- 1 small bananas, sliced
- 10.6 fl oz double cream
- 2 tbsp icing sugar
- 1 handful fresh rosemary leaves, to decorate
- 1 small bananas, sliced
- 1.3 cups double cream
- 2 tbsp icing sugar
- 1 handful fresh rosemary leaves, to decorate
Details
- Cuisine: British
- Recipe Type: Pie
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 8
Step-by-step
- Grease a 23cm (9 inch) loose-bottomed cake tin and line the base with baking paper.
- Put the crushed biscuits and the melted butter into a bowl and mix well – the mixture should resemble wet sand.
- Put the biscuit mixture into the lined tin and use the back of a spoon to press it into the base and around the sides. Be sure to press down firmly to compact the mixture. Put in the fridge to chill for 1 hour.
- To make the rosemary caramel, put the butter and sugar into a non-stick pan and place on a high heat until the sugar has dissolved, making sure to stir it all the time.
- Add the condensed milk and bring to the boil, stirring all the time, then turn the heat down and gently simmer for 1–2 minutes, until the mixture has thickened.
- Take off the heat, beat the caramel for a few seconds with an electric hand whisk to make sure it’s smooth, then add the chopped rosemary leaves.
- Spread the caramel over the base of the tart and place in the fridge for another hour.
- Whip together the cream and icing sugar using a hand-held mixer, until the cream has thickened to soft peaks.
- Place the sliced bananas on top of the caramel, top with the cream and sprinkle with rosemary leaves.
This recipe is from Nadiya’s British Food Adventure. Published by Michael Joseph, £20.
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