Banoffee Lush Recipes

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

STRAWBERRY SHORTCAKE LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes.
• Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set.
• Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.

COOKIES-AND-CREAM LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 2 cups crushed cookies in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.
• Combine the cream cheese, confectioners? sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, sprinkle the remaining cookie crumbs over the top and drizzle with the chocolate shell topping.

TIRAMISU LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the ladyfinger crumbs, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze 15 minutes to set.
• Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Dissolve the espresso powder in 1 tablespoon hot water and stir into the filling. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
• Before serving, dust with the cocoa powder and sprinkle with the chocolate-covered espresso beans.

BANOFFEE PIE

Steps:

• Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
• Preheat the oven to 350 degrees F.
• In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
• Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
• In a bowl, mix the bananas with lemon juice. Set aside.
• Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
• For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.

BANOFFEE "CHEESE" CAKE

Steps:

• For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil.
• Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base.
• For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon.
• Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days.
• For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst.
• When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
• Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
• Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps.
• Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.

EASY BANOFFEE PIE

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.