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?
Shaye
I made this last night (first time ever making a banoffee) It turned out DELISH! Best served refrigerated for a few hours before eating. Yummmmmmm soooo wanna make it again tonight! #familyateitalllastnightlol
5
M
I love it but the caramel is a bit too sweet so i cut out a bit of the brown sugar.
4
Julia
Super easy and delish!!
5
R
how long do i freeze the biscuit base for?
4
Z_Queen
Really tasty! Can you make it in the middle of the day and then serve it the next day?
CHELSEA SUGAR: Hi there, you could make the base and caramel the day prior. We recommend adding the banana slices and whipped cream just before serving though.
5
Nat
I would suggest adding a bit of water after your caramel has incorporated together. Use a whisk to incorporate a tablespoon of water at a time until the caramel is thick and runny like honey.
4
Bryn
This is a stunning banoffee pie. All my family and friends can't get enough. Best one I've tried for sure!! The caramel is soooo nice and chewy.
5
Jessie
This recipe is sooooo good. Perfect treat for the whole family and easy to make.
5
hayden richaard masters
This taste bad
1
:(
Base was crumbly and the caramel VERY rich you definitely can't have a lot of this.
2
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?
Shaye
I made this last night (first time ever making a banoffee) It turned out DELISH! Best served refrigerated for a few hours before eating. Yummmmmmm soooo wanna make it again tonight! #familyateitalllastnightlol
5
M
I love it but the caramel is a bit too sweet so i cut out a bit of the brown sugar.
4
Julia
Super easy and delish!!
5
R
how long do i freeze the biscuit base for?
4
Z_Queen
Really tasty! Can you make it in the middle of the day and then serve it the next day?
CHELSEA SUGAR: Hi there, you could make the base and caramel the day prior. We recommend adding the banana slices and whipped cream just before serving though.
5
Nat
I would suggest adding a bit of water after your caramel has incorporated together. Use a whisk to incorporate a tablespoon of water at a time until the caramel is thick and runny like honey.
4
Bryn
This is a stunning banoffee pie. All my family and friends can't get enough. Best one I've tried for sure!! The caramel is soooo nice and chewy.
5
Jessie
This recipe is sooooo good. Perfect treat for the whole family and easy to make.
5
hayden richaard masters
This taste bad
1
:(
Base was crumbly and the caramel VERY rich you definitely can't have a lot of this.
2
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt