Christmas Dinner

Jo4

clare82shop wrote: »

My dad makes a fantastic baileys banoffee pudding, its delicious! :j
we've had it every year for about 5 years now!!

Any chance I can have the recipe, please?

Anglea

Thanks Jo4 for the banofee instructions. I want some now!

teacherandmum

my husband does a lovely plums in port with clotted cream but diabetic mum is coming this year so may need to rethink!

MrsE_2

Fitzio wrote: »

Not sure where we will be this year. If I was making dinner, I would probably add a Bailey's Cheesecake into the mix, but you end up with far too much and everyone is always too full! But I wouldn't want to substitute anything for the Christmas Pudding as it's clearly the only time of year we have it!

My family love cheesecake, so I might do a Baileys one:D

I bought the xmas pudding one last year, but it wasn't nice.

Jo4

Anglea wrote: »

Thanks Jo4 for the banofee instructions. I want some now!

I am making some now, do you want me to send you a slice via cyberspace? I am making banoffee now for tomorrow evening as I think it tastes better made the night before. Tomorrow is hubbys & I's wedding anniversary, Mum & Dads wedding anniversary, my sisters 39th birthday and her husbands' 40th birthday. Needless to stay the banoffee will not last long.

Jo4

teacherandmum wrote: »

my husband does a lovely plums in port with clotted cream but diabetic mum is coming this year so may need to rethink!

She might be allowed a little bit. I am a diabetic for over 20 years, Dad, sister and aunt are diabetics too, and the doctors and nurses who help us to look after our diabetes always say that a little bit of what you fancy will not do you any harm.

MrsE_2

Jo4 wrote: »

I am making some now, do you want me to send you a slice via cyberspace? I am making banoffee now for tomorrow evening as I think it tastes better made the night before.

I saw where you said what was in it, but not a recipe as such

Am I being thick:o

How does the carnation caramel not run everywhere?

iamana1ias

MrsE wrote: »

I saw where you said what was in it, but not a recipe as such

Am I being thick:o

How does the carnation caramel not run everywhere?

Because it's thick and spoonable rather than runny

Much much better to make your own though. If you behave I'll post the best banoffee pie recipe in the world

iamana1ias

Here's the recipe for the most amazing banoffee pie. Absolutely not possible to make it low fat/sugar without making a big fat mess, so don't even try.

Banoffee Pie (should serve 8 but rarely does )

For the crust
170g/6oz digestive biscuits
85g/3oz butter, melted

For the filling
115g/4oz butter
115g/4oz muscovado sugar
1x 400g tim sweetened condensed milk
1 large banana, sliced
1 teaspoon lemon juice
50g good quality dark chocolate

For the topping
150ml/5 fl oz double cream
1 tablespoon icing sugar
Few drops of vanilla extract
Flake or cocoa to decorate

Method
Whizz or bash the biscuits to make fine crumbs. Stir in the melted butter and press into buttered 23cm/9in pie plate or loose bottomed tin. Chill for 10 minutes.

Preheat oven to 200c/400F/gas mark 6

Bake the crust for 10 minutes until lightly browned. Set aside.

Prepare sink by running a couple of inches of cold water into it. Make the filling by putting the butter, sugar and condensed milk into a saucepan and heat over a low heat until the butter melts and the sugar dissolves. Up the heat to boil the mixture, stirring until it becomes a golden caramel. Immediately dip the bottom of the pan into the cold water to stop the caramel cooking. The caramel will be extremely hot.

Remove from the sink and set aside to cool and thicken. Meanwhile melt the chocolate and drizzle it over the crumb base. Toss the banana in the lemon juice and layer on top of the chocolate.

Spread the cooled caramel over the base and allow to cool completely. Whip the cream with the icing sugar and vanilla to medium peaks. Once cold, cover the pie with the cream and decorate with crushed flake or a dusting of cocoa powder.

A little goes a long way!

clare82shop

Jo4 wrote: »

Any chance I can have the recipe, please?

Yeah no problems, here we go!

Ingredients
250ml Baileys (We use quite a bit more!!)
2 medium Bananas
85g (3oz) Soft Toffees (e.g. Wether's Original)
4 Slices (140g / 5oz) Chocolate or Walnut Cake (or Banana Loaf can be used)
25g (1oz) Chocolate (grated or made into curls)
142ml carton of Double Cream
½ a teaspoon of finely ground Espresso Coffee
A little Icing Sugar

Method
Put toffees into a small saucepan with 4 tablespoons of Baileys. Stir over a gentle heat until the toffees melt into the liqueur (without letting it boil) forming a sticky sauce. Then leave to cool.

Crumble a slice of the cake into the bottom of each serving glass (makes about 4 servings) and lightly press crumbs with fingers to firm them down. Then pour 2 tablespoons of Baileys over the crumbs (use a bit more than this!)

Peel and thinly slice the bananas and divide the slices between the serving glasses, lightly pushing them down. Spoon the toffee sauce over the banana layer.

Add 4-5 tablespoons of Baileys and ½ a teaspoon of ground coffee to the double-cream and whip until it forms soft peaks. Add some sieved icing sugar to taste. (Now drink any Baileys that is left over!!).

Top each trifle with spoonfuls of the cream and sprinkle on grated or curls of chocolate. Chill for at least 30 minutes before serving.

We serve them in large wine glasses and they really are gorgeous, I want one now!!