Living within a tight budget, but still rocking the glam!
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Sunday, 23 September 2012
Gluten Free Banoffee Pie
For those of you that would like to enjoy a none gluten free banoffe pie, the recipe can be found here
250g Plain White Flour (Doves farm is the best)
75g Caster Sugar
100ml Double Cream
50g Caster Sugar
400g Condensed Milk
200ml Double/Whipping Cream
1 small bag chocolate buttons
Mix all the base ingredients together until it resembles a soft crumbly dough. Don't worry if some of the butter stays in lumps, this will break down during baking.
Oil a 23-25cm pan and place the mixture into it. Because this dough is so crumbly, you may find it difficult to spread in the pan. I found that the easiest way to do this, was to use my finger tips to squidge it along (just make sure they're spotlessly clean!). To level off the surface, I used the back on a large spoon - to stop it sticking, run some oil over it. Prick the surface of the mixture with a fork and set aside.
Preheat the oven to 180°C /Fan160°C /350°F/Gas 4, and then bake the shortbread for 20 minutes. Once cooked, set aside to cool completely.
Place all the caramel ingredients in a pan and place on a low to medium heat. You need to constantly stir this, or else it will burn and not only taste foul, but ruin the pot - believe me ;) Depending on how thick you like your caramel, will depend on how long you need to simmer it for once it has come to the boil. 10 minutes is soft serve, 15 minutes medium, 20 minutes firm and 25 minutes almost completely set. Take care during this stage, as the mixture will boil and spit, this stuff burns skin on contact.
Once your mixture has reached your desired consistency you need to pour it over the shortbread base. Level off the top and leave to set - 1-2 hours should do the trick.
Slice the bananas and place over the caramel. Whip the cream until the peaks just hold their shape, and layer over the bananas. If you have a sweet tooth like me, you will want to add chocolate! Melt the buttons in either a bain marie or blast it in the microwave until melted. If you are using the microwave, I suggest that you stir it every 20 seconds to prevent it scorching. Once the chocolate has melted, leave it to cool slightly for 5 minutes (if you don't it will melt the cream on contact). Then using the back of a spoon, drizzle the chocolate over the cream.