Banoffee Apple Pie

This week is British Pie Week, and what better way to celebrate than with a big fat homemade apple pie. This one has a bit of a twist though as it's also loaded with bananas and caramel sauce. It's double crusted (no soggy bottoms here), with a light crisp and flaky pastry that's easier to make than puff pastry, and tastier than shortcrust.

    

Find the full recipe here

this recipe has been commissioned by Great British Chefs

Banoffee Bread & Butter Pudding

If you've got bananas that need eating up then I urge you to make this, it's so much better than banana bread, but it doesn't stick around for long. I made it with wholemeal sliced bread as that's what we have and the crusts needed using up,  but you can  use white bread, brioche or even croissants.

Banoffee Bread & Butter Pudding

6 wholemeal crust slices
50g butter
150ml Double cream
3 Eggs
150ml semi skimmed milk
1 tsp vanilla extract
2 tsp cinnamon 
100ml caramel sauce - I used home-made, however Carnation caramel or similar would work well
3 Bananas, sliced
2 tbsp Demerara sugar

• Butter the bread and then cut each slice into quarters
• Beat the cream with the eggs, milk, vanilla, 1 tsp of cinnamon & caramel sauce
• Butter a medium shallow baking dish
• Lay half of the bread sliced in the bottom
• Sprinkle 1/2 tsp of cinnamon over the bread
• Lay half of the banana slices over the bread
• Repeat with the remaining bread, cinnamon & banana
• Pour the liquid over the bread & banana and press down gently with the back of a fork
• Cover & leave for 30 minutes for the liquid to soak into the bread
• Sprinkle the demerara sugar over the top
• Bake in a preheated 160 C oven for 30-35 minutes, until puffed up and golden

Serve with extra sauce and ice cream