Traditional Scotland Meal Ideas
Banoffi Choux Ring Recipe
Bannofee is one of those strange made up words which can be spelled in so many different way Bannoffi, Bannofee, bannofi to name but a few. This choux ring is basically a banana and toffee flavour, hence the "made up name". Very rich (over 500 calories per serving) it really isn't the one for you if you are looking for a light, guilt free sweet!
- 1 X 397g (l4oz) can sweetened condensed milk
- 1 quantity choux pastry
- 1-2 bananas, sliced
- 284ml (10floz) Elmlea Whipping (a double cream subsitute), whipped
- 1 x5ml spoon (1 tsp) instant coffee dissolved in
- lx 5ml spoon (1 tsp) hot water Icing sugar, to decorate
Boil unopened the unpierced can of condensed milk in a covered pan in sufficient water to cover the tin, for 3 hours. Cool before opening. Make choux pastry and fill a piping bag fitted with a large plain nozzle.
Pipe a 18cm (Winch) ring of mixture on a lightly greased baking sheet and bake in preheated oven 220~C, 425~F Gas No. for 15 minutes. Reduce heat to 190~C, 375~F Gas No.5 and cook for a further 20-25 minutes. Remove from baking tray and cool on wire tray. Halve the ring horizontally. Spoon the toffee mixture into the bottom half of the ring and top with chopped bananas. Mix the elmlea with the cooled coffee and spoon or pipe over the bananas. Replace the top ring and dust with icing sugar
- Servings 4-6
- Preparation Time 30mins
- Cooking Time 40 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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