Only a few days left till the world's first twinnerparty! Very exciting stuff, I'm really thrilled people are getting behind the idea and big thank you to everyone who has blogged and retweeted about it! I've had the idea so long ago now that I just felt it was easier to start it small and allow the event to grow naturally rather than organising a massive event telling everyone about it and then it not actually working! The next twinnerparty is already in works for a date in early march so if you can't do this Saturday night, don't worry there will be more! If you haven't planned your twinnerparty just yet, don't worry there is lots of time left to invite some pals over, and hopefully as the recipes are posted they may entice you to get your skates on even more.
Today I'm posting the recipe from Saturdays menu that I am most excited about first! I have a theory on impressive desserts for dinner parties, and it goes like this, if your going to make a dessert, make it a mega dessert, a big balls out sugary treat that could tear the head off, even the pickiest of guests! This Crunchie Sticky Banoffee Pie, folks, I think, does just that! :)
Crunchie Sticky Banoffee Pie
What can make a naughty pie even naughtier? The answer... CRUNCHIE BARS! If you don't live in Ireland or England, Crunchie bars are honeycomb bars covered in chocolate and are extremely delicious! But my favourite part of making this pie has to be the nervous and exciting moment of opening the tin of condensed milk after it's been boiled for 2 hours to see if it's perfectly caramelised, and then squidging the tin so that the content blubs out over the edge! Those words are probably not even in the dictionary but I feel they best describe the tin of gooey caramel perfectly!
Serves 6
297g can condensed milk
230g digestive biscuits, about 16 crushed finely
115g butter, melted
3 bananas
250ml of cream
3 crunchie bars, roughly chopped
In a small high sided pot, cover the tin and boil the unopened can of condensed milk for 2 hours, keep an eye on it making sure the water level is always above the top of the can.
While the can is boiling, prepare the base of the pie.
Mix together the crushed digestive biscuits with the melted butter until they are combined and then spread the mixture evenly over the base of a 18cm cake tin with a removable base.
Cover and chill for 2 hours in the fridge.
When the can has finished boiling remove from the water and allow to cool. When the can is cool to the touch, open and spread the caramelised condensed milk over the biscuit base.
Slice the bananas evenly and arrange over the caramel.
Whip the cream until it is just about stiff and spread on top of the bananas.
Sprinkle the crunchie bar over the top of the cream as artistically as you feel necessary!
Cover and refrigerate until you are ready to serve.
