This is the original Banoffee recipe as used by 'Hungry Monk' chef Lucy Baldwin, who devised the recipe.
For the caramel:
Immerse unopened cans of condensed milk in deep pan of boiling water, cover and boil for 3 hours.
Ensure pan does not boil dry or the cans will explode! Or be sensible & buy the
'already caramelised' condensed milk from the supermarket!
Remove the cans from the water and allow to cool completely (before pouring the cold caramel mixture into the baked flan crust).
Sift the flour and salt.
Rub in the butter with tips of your fingers until the mixture resembles coarse breadcrumbs.
Add half the water (or if using egg - see note below- or half egg) and mix the dry ingredients with a round bladed knife or spatula.
If there is not sufficient moisture to bind all dry ingredients, push the moistened pastry to one side of the bowl and gradually add enough of the remaining water/egg to bind the remaining dry ingredients.*
Form the mixture into a ball and refrigerate for at least half an hour.
Turn onto a lightly floured board.
Roll to size and shape required.
Bake at 180DegC for approximately 15 minutes**
* the amount of moisture the flour absorbs will depend heavily on the weather - hot humid days require less moisture, while cold wintry days require more.
** cooking time will depend on your oven - whether gas/electric, standard/fan-forced. Check on the pastry after 10 minutes and if golden brown, it is done.
Preheat oven to 190 DegC or 375DegF.
Lightly grease a 10"x 1.5" flan tin.
Line the tin/pie dish with thinly rolled pastry, prick base with fork and blind bake until crisp and allow to cool.
Whip the cream with instant coffee and sugar until smooth.
Spread the caramel over the base of the pastry.
Peel and halve the bananas lengthways and lay them on the toffee base.
Finally spoon or pipe the cream lightly over the bananas and sprinkle the freshly ground coffee on the cream.
NB: this is the standard Shortcrust Pastry, for a richer pastry substitute 1 whole egg lightly beaten and a little lemon juice for the water, and for a sweet shortcrust pastry add 1-2 Tbls caster sugar (refined (fine granulated) white sugar, not confectioners sugar). I sometimes like to add a little more butter making it much richer and more 'crumbly'.
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