Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
Base
- 250g (1 packet) malt biscuits
- 100g butter, melted
Caramel
- ½ cup Chelsea Soft Brown Sugar (100g)
- 100g butter
- 395g can sweetened condensed milk
- 1 tsp vanilla essence
Topping
- 300ml Meadow Fresh Cream
- 2 bananas, sliced
- 25g dark chocolate
Chelsea Products in Recipe
Reviews
92
What did you think of this recipe?
Erin
Amazing!! Love banoffee pie and this is by far the best I've come across! Everyone raves over it! Mmm
5
Nia Hosking
It was very very good
5
Unknown
Wonderful recipe.
5
D
Terrible recipe
1
Devourer
SO GOOD I DEMOLISHED IT IN A RECORD TIME OF 13.8 SECONDS!!! IF YOURE GOING TO MAKE IT SEND IT TO MY ADDRESS:1600 Pennsylvania Avenue NW in Washington, D.CTHANK YOU!!! FROM YOUR VERY LOVED,JOE BIDENP.S ALIENS ARE REAL
5
Bonnie
my go to recipe, always a hit! Has anyone made these as a mini tart in muffin tins? Would the base hold shape?
5
Courtney
So yummy and easy!!
5
yea me name is mike
its a bangin dish sonya. well done mate
5
Nina
Second time I've made this recipe and second time I've been wowed! Cannot beat this recipe, I find the measurements work perfectly. I cheat and use canned whipped cream on top - still does the trick! Yum!
5
Mary-Anne
I loved this receipe, I just changed he malt biscuits to gingernuts and it was perfect. Thanks
4
Method
Grease a 20cm round springform cake tin.
Base
Crush the malt biscuits to fine crumbs. Add the melted butter and mix well. Press the biscuit mixture onto the base and up the sides of the tin. Place in the freezer to set.
Filling
Place the Chelsea Soft Brown Sugar and butter in a heavy-based saucepan. Cook over medium heat until the sugar has dissolved and butter melted.
Add the condensed milk and bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes, stirring, until mixture is more golden in colour and smells like caramel. Be careful not to overcook it, or caramel will be chewy. Remove from heat and stir in vanilla.
Pour onto the chilled biscuit base and place in the fridge to cool.
Topping
When the caramel has set, whip the cream to soft peaks. Top the caramel with sliced banana and spoon whipped cream over the top. Use a vegetable peeler to grate chocolate shavings over the top of the pie. Serve, or refrigerate until ready to serve.
Leftovers keep well in the fridge for a couple of days (bananas will brown a little over time).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
92
What did you think of this recipe?
Erin
Amazing!! Love banoffee pie and this is by far the best I've come across! Everyone raves over it! Mmm
5
Nia Hosking
It was very very good
5
Unknown
Wonderful recipe.
5
D
Terrible recipe
1
Devourer
SO GOOD I DEMOLISHED IT IN A RECORD TIME OF 13.8 SECONDS!!! IF YOURE GOING TO MAKE IT SEND IT TO MY ADDRESS:1600 Pennsylvania Avenue NW in Washington, D.CTHANK YOU!!! FROM YOUR VERY LOVED,JOE BIDENP.S ALIENS ARE REAL
5
Bonnie
my go to recipe, always a hit! Has anyone made these as a mini tart in muffin tins? Would the base hold shape?
5
Courtney
So yummy and easy!!
5
yea me name is mike
its a bangin dish sonya. well done mate
5
Nina
Second time I've made this recipe and second time I've been wowed! Cannot beat this recipe, I find the measurements work perfectly. I cheat and use canned whipped cream on top - still does the trick! Yum!
5
Mary-Anne
I loved this receipe, I just changed he malt biscuits to gingernuts and it was perfect. Thanks
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
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ingredients
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ingredients
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- pinch of salt
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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