{"id":374,"date":"2011-02-20T19:28:21","date_gmt":"2011-02-20T19:28:21","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=374"},"modified":"2011-02-20T19:28:21","modified_gmt":"2011-02-20T19:28:21","slug":"banoffee-pie","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2011\/02\/20\/banoffee-pie\/","title":{"rendered":"Banoffee pie."},"content":{"rendered":"<p>Still working on it and dragging on about how good it is.\u00a0 10 out of 10 today, really!<\/p>\n<p>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&#8217;t bother buttering the tins, love the way they turned out after 30 minutes in the oven, the temperature was around 160 Celsius.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Very sweet and very rich.<\/p>\n<p><a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2011\/02\/DSC_1887.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-375\" src=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2011\/02\/DSC_1887.jpg\" alt=\"\" width=\"384\" height=\"257\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Still working on it and dragging on about how good it is.\u00a0 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&#8217;t bother buttering &hellip; <a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2011\/02\/20\/banoffee-pie\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Banoffee pie.<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-374","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":376,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/374\/revisions\/376"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}