Still working on it and dragging on about how good it is. 10 out of 10 today, really!
The pastry cases are lovely and crumbly, I used 75g plain flour, 50g butter and blitzed it. Then added 25g of sugar and pressed together for soft dough. With this amount of butter I didn’t bother buttering the tins, love the way they turned out after 30 minutes in the oven, the temperature was around 160 Celsius.
The toffee filling took 100g of condensed milk, 50 g of butter and the same amount of brown sugar, with a large spoon of golden syrup and simmered it for about 20 minutes.
Filled the pastry cases with it, while still warm and left to cool. Topped it up with sliced banana, squeezed some lemon juice on top, and finally whipped cream and a sprinkle of dark chocolate.
Very sweet and very rich.
I used the same recipe to make a banoffee pie for Alex at work, in exchange for some scallop cooking advice. Having tasted it he asked if I wanted a job in pastry. :-)))))
That coming from a chef is rather flattering!!!!!