397g tin of unsweetened full cream condensed milk
12-15 Hobnob or digestive biscuits
1 large ripe banana
250 ml double cream or whipping cream
25g granulated sugar
Decorate with grated good quality dark chocolate
Don't open the can if it is either hot, or bulging at the top and bottom .
Remove label before submerging unopened tin in a large pan of cold water. The tin must be completely submerged at all times, add water to top up as required. Bring to the boil and simmer gently for 2½ - 3 hours after which the milk will be nicely caramelized, giving the pie its characteristic toffee colour and taste. Once you have discovered this pie, you can caramelize several tins of milk at once and keep them unopened for several weeks.
Meanwhile, line a 30cm shallow pie dish with aluminium foil. Crush the biscuits, melt the butter in a medium saucepan. Remove pan from heat, add the crushed biscuits and mix thoroughly. Press the biscuit and butter mixture into the pie dish to form the base and refrigerate for at least 2 hours.
Once the milk has been caramelized allow the tin to cool thoroughly before attempting to open it. To speed up cooling time, submerge the can in cold water until cool and place in the freezer for 30 minutes.
Spread the caramelized milk over the biscuit base and cover with pieces of thinly sliced banana. Whip cream and sugar until it forms soft peaks and spread over banana layer. Lightly dust with grated chocolate.
350 g cornflour
700g icing sugar
225 g granulated sugar
7.5 ml liquid glucose
215 ml water
1 egg white
pink food colouring (optional)
Sift cornflour and icing sugar together and spoon into 2 Swiss roll tins (large flat approx. 25mm deep)
2. Using 2 eggs make 24 shallow dents in cornflour mixture in each tin, leaving 1egg in mixture when making next hollow so that sides do not collapse.
3. Place granulated sugar, liquid glucose and water in a large saucepan. Heat gently until sugar has dissolved.
4. Bring to the boil and continue boiling until a little mixture, dropped into a cup of cold water forms a hard ball when rolled between finger and thumb.
Temperature on a sugar thermometer, if used, should be 121 degrees C or 250 degrees F.
5. Meanwhile sprinkle gelatine over 50 ml water in a small saucepan. Leave to stand for 5 mins. Then heat gently until dissolved.
6. Whisk egg white until stiff (by hand or with electric mixer).
7. Remove syrup from heat. Caution very hot. Slowly and carefully add gelatine, syrup will bubble up.
8. Pour syrup slowly on to egg white in a steady stream beating all the time until mixture becomes thick and stiff.
9. Add food colouring (if desired)
10. Spoon mixture into a large piping bag fitted with 1 cm plain nozzle and carefully pipe into moulds.
11. Leave stand for 1 hour until set. Sprinkle with a little cornflour mixture.
12. Remove from tin and dust off excess.
13. Store in an airtight container, not touching.
Alternatively omit steps 1 and 2. Pour mixture into a deep greased tin, allow to set. Cut into squares and toss in cornflour.
This page updated May 22nd, 2000 ©