Banoffee Pie

Directions

1. 1
   BASE.
2. 2
   Grease a 22cm loose-based flan tin.
3. 3
   Sift flour into a large bowl and rub in butter, using fingertips, until mixture resembles breadcrumbs.
4. 4
   Or mix in a food processo.
5. 5
   Stir in sugar, add egg yolk and 1-2 tablespoons water, mixing with a metal spatula, until mixture comes together.
6. 6
   Or if usin a food processor put in suga, mix then add egg yolk, mix and then add water (1 tablespoon at a time) until mixture comes together.
7. 7
   Wrap in plastic wrap and chill for 20 minutes.
8. 8
   Preheat oven to 200 degree celsius or 180 degree celsius for fan forced ovens.
9. 9
   Roll pastry between 2 sheets of plastic wrap until 5mm thick.
10. 10
    Ease into prepared pan, press into sides and trim edges.
11. 11
    Chill for 15 minutes.
12. 12
    To blind bake - line pastry with baking paper and fill with dried rice or pasta (you will only be able to reuse these for blind baking) or use purpose made ceramic beads - bake for 15 minutes.
13. 13
    Remove rice/pasta/beads and paper and return base oven and bake for a further 15 minutes until golden.
14. 14
    Cool.
15. 15
    FILLING.
16. 16
    Combine condensed milk, butter and golden syrup in a heavy based saucepan on low heat, stirring for about 10 minutes until golden.
17. 17
    Cool.
18. 18
    Pour caramel into pastry case and chill for 2 hours, until firm.
19. 19
    Arrange sliced bananas on top.
20. 20
    Slice and serve with a large dollop of whipped cream and a sprinkle of grated nutmeg.