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Attn : Banoffee Pie Self-Help Group (photos)

post #1 of 15
Thread Starter 
So DH suggested Banoffee Pie for our Christmas pudding ! Well I´d never made one before so I thought I do a practise run...........

So followed the recipe to the letter, and felt rather pleased with the visual results !

BUT the caramel layer was way too hard what went wrong

here are the ingredients (for the caramel layer)
175g (6oz) butter
85g (3oz) caster sugar
85g (3oz) dark brown soft sugar
397g can Carnation Condensed Milk

and the method
To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and, stirring continuously; bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.

here some snaps - thought it looked pretty yummy -



So come on all you bakers - What did I do wrong
post #2 of 15
I'm not sure you did anything wrong, I'd definitely eat it!
post #3 of 15
Oh my gosh, that looks SO WONDERFUL!!!!!!!!!!!!!!!!!!!!!!
post #4 of 15
mmmmmmmmmmmm pie
post #5 of 15
I've never heard of Banoffee...but it looks yummy! (Except for the bananas, that is! )
post #6 of 15
The only thing I can think is that you overcooked it. Those sugar mixtures can be very touchy.
post #7 of 15
Quote:
Originally Posted by GingersMom View Post
I've never heard of Banoffee...but it looks yummy! (Except for the bananas, that is! )
Mmmmmm, bananas
post #8 of 15
Looks yummy But yeah if its too hard, I would think over cooked as well. could you go with a thinner layer of the caramel and more of the softer stuff so that even if it is hard a thin layer is easy to munch, chew, crunch on!!?? I dont' know.. But I'd still try to eat it!!
post #9 of 15
Thread Starter 
Quote:
Originally Posted by SillyJilly View Post
could you go with a thinner layer of the caramel and more of the softer stuff so that even if it is hard a thin layer is easy to munch, chew, crunch on!!
I thought there seemed to be loads of the stuff ..........my dish was only 2" smaller that suggested, so I thought it´d be OK, guess not

I am going to have another go, my worry is, when do I know it is cooked to the right consistency and not overcooked

oh and I´ll use a larger dish
post #10 of 15
Yum-O!!!! that looks delish bananas and toffee, what a strange and wonderful combination
post #11 of 15
Hang on - I'm sending this onto a friend of mine who happens to be a chef.
post #12 of 15
My friend says you are probably cooking it too hot and/or too long. You want to cook it just until it turns to a caramel color (like an ice cream topping consistency), go another minute or 2 then immediately pour it into your pan. Do NOT scrape the bottom of the pan - it will be hotter and if mixed into the pie, it will get too hard.

Caramel is tricky - it turns from ice cream topping to candy within minutes.
post #13 of 15
Thread Starter 
Quote:
Originally Posted by Momofmany View Post
My friend says you are probably cooking it too hot and/or too long. You want to cook it just until it turns to a caramel color (like an ice cream topping consistency), go another minute or 2 then immediately pour it into your pan. Do NOT scrape the bottom of the pan - it will be hotter and if mixed into the pie, it will get too hard.

Caramel is tricky - it turns from ice cream topping to candy within minutes.

Oh thanks sounds like DH picked a rather tricky dish then eh timing sounds the key with the caramel - hum - maybe I could cheat and just buy some ready made caramel
post #14 of 15
This is too funny, I was just talking about making a banoffee pie the other day. It's one of my old faves, and always a hit.
I cheat - simmer the unopened can of condensed milk in a large enough pot for 2 1/2 hours. Take out, leave to cool for an hour or so, then voila, yummy toffee. Everyone will tell you to never boil an unopened can, but I'm careful and have never had any problems.
post #15 of 15
Yum.... banoffi pie :-)

I made one last week and I also cheat with the caramel.... I use the microwave!

Put your condensed milk in a big bowl and cover with film. Zap it on high in the microwave for 1 minute, take it out, stir it, put the film back, zap it on high for another minute, take it out, stir it, etc..... repeat this until the milk turns to caramel (it changes colour and gets thicker).

You need to be really careful as the mixture expands and gets VERY hot. You can add a bit of water if it's getting too thick. When you're happy with the colour / consistency just spread it over your chilled biscuit base and continue as you did for your own recipe.

It works every time - takes a bit of patience but it's totally worth it and your caramel will be great!
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