Flavour oF the month food
Chocolate
A match made in heaven! Treat your taste buds to a little luxury with our rich chocolate and sweet caramel recipes
ServeS 12 ready in 30 mins plus chilling and cooling Price Per Serving 35p
Chocolate banoffee pie A lovely chocolate cookie crust holds this wickedly indulgent dessert 250g Oreo cookies 175g unsalted butter 150g caster sugar 300ml double cream 4 bananas, sliced 25g dark chocolate, grated or shaved
❶ Grease a 24cm loosebased cake tin and line the base with baking paper. Crush the biscuits in a processor to make crumbs or put them in
a freezer bag and crush with a rolling pin. Melt 75g butter and mix with the crumbs. Put into the tin, covering the sides and base evenly and pressing firmly with the back of a spoon. Chill for at least 30 minutes. ❷ Heat the sugar with 100ml cold water, stirring gently, until the sugar has completely dissolved. Stop stirring and simmer until the mixture is a caramel colour. You can
shake the pan gently as it caramelises but don’t stir or it will crystalise. ❸ Immediately remove from the heat and add 100g butter, a small pinch of salt and 115ml of the double cream. Stir until evenly mixed, then return to a very gentle heat and stir constantly until the mixture is smooth. ❹ Pour three-quarters of the caramel over the base. Cool.
❺ Peel and slice the bananas and put on top of the caramel.
❻ Whip the rest of the cream
until it just starts to thicken and hold it’s shape. Fold in the rest of the caramel to make a rippled effect. ❼ Spread the cream over the bananas and decorate with chocolate shavings. high
high
med
452 25.6g 28.2g 23% 28% 40%
17.4g 87%
0.5g 8%
Calories
high sUGar
fat
sat fat
salt
based on guideline daily amount per serving
april 2013 | asda.com/magazine | 23