Bonfire s’more banoffee pie

Bonfire s’more banoffee pie

Roast marshmallows over a bonfire of banana, toffee and cream! This banoffee pie is a campfire delight that’ll make your taste buds dance under the stars. S’more please!

40 mins
Serves 6
Beginner

Ingredients

Biscuit crumb

300g Gingernut
90g Yeo Valley Unsalted Butter (melted)

Filling

115g Yeo Valley Salted butter
115g Light brown sugar
x1 Condensed Milk (397g)
1 tsp Vanilla Paste
X2 Bananas

Topping

300ml Yeo Valley Organic double cream
dark chocolate sprinkles
400g marshmallows

Try it with...

Method

Line the base of a loose bottom tart case with parchment.
In a food processor, blitz up the biscuits with the melted butter and press them into the tart case moulding them into the tart shape. Put the tart case in the fridge for at least 15 minutes
On a low heat, melt the butter and sugar in a pan and then add the condensed milk and vanilla paste. Bring to the boil and whisk continuously for 3-4 minutes, until dark golden. Add the caramel to the tart case and top with the bananas. Chill it in the fridge for 24 hours.
Whip the cream to soft peaks and add it to the banoffee filling. Top with chocolate sprinkles and marshmallows.