Butterscotch Banoffee Pie

A tasty and super-speedy take on the classic toffee and banana pudding.

From the book

Six-Minute Showstoppers by
Six-Minute Showstoppers
The ultimate guide to fuss-free, high-speed baking.
Packed with ingenious kitchen hacks and 100 delicious recipes.
Including stunning cakes, lavish desserts and tasty tea-time treats.

Introduction

Angel Delight, that school dinner staple of the 1960s and 70s, is a retro classic – and much like Marmite, you either love it or hate it. Made by whisking cold milk into sweetened powder to magic up an instant dessert, it’s having something of a revival of late . . . and this super-speedy recipe transforms it into a spectacular pudding (that nobody will guess came partly from a packet).

Serves 8
Cook time: 6 min

Ingredients

120g dark chocolate
10 digestive biscuits (approx. 150g)
150ml dulce de leche or caramel sauce
1 large or 2 small bananas, peeled and sliced
300ml semi-skimmed milk
1 pack instant butterscotch whipped pudding (59g)

Essential kit

You will need a large round pie or flan dish (around 25cm in diameter), a Pyrex bowl, either a food processor or a rolling pin and ziplock bag for crushing the biscuits, a whisk, and a potato peeler or grater for making chocolate curls.

Instructions

Grease a large round pie or flan dish (mine is 25cm diameter) with a little butter. You’ll also need a Pyrex bowl, either a food processor or a rolling pin and ziplock bag for crushing the biscuits, a whisk, and a potato peeler or grater for making chocolate curls.

Put 110g of the chocolate in the Pyrex bowl and melt it in the microwave on high in bursts of 20 seconds at a time (or you can melt it by suspending the bowl over a pan of boiling water if you prefer).

While it melts, crush the digestives to crumbs by blitzing them in a food processor – or you can put them in a ziplock bag and bash them with a rolling pin.

Mix the melted chocolate and biscuit crumbs together and transfer the mixture to the greased dish, using the back of a spoon to press it down firmly into the base and up against the sides.

Spread the caramel over the base, and arrange the slices of banana on top.

Whisk the milk into the butterscotch powder for a minute or so until it thickens, and then spread this over the top of the banofee mixture.

Take the remaining 10g of chocolate and, using your potato peeler or grater, sprinkle chocolate curls over the top of the pudding.

Put it in the fridge to set for at least half an hour before serving – and if you’re not eating it straight away, keep it chilled and it will last 2 or 3 days.

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