Celebrity chef Phil Vickery cooks up a pudding storm
In his final instalment Phil creates a Banoffee Pie
Everybody loves a good pud!
From homemade apple pie to granny's spotted dick or mum's treacle tart, everyone's a winner. But how often do you make home-made puds and do you really know where to start?
Well don't panic! Celebrity chef Phil Vickery is here to save the day. For the past few months he has been welcoming you in to his kitchen to take you through the simple steps to create 6 classic puddings. Previously he has made classics such as toffee apple tart and millionaires shortbread. In his final instalment Phil is creating a classic Banoffee Pie.
With one in five Brits having never attempted a home-made pudding, according to new research by Carnation, it must be time to join Phil in his kitchen and get cooking!
Still looking for inspiration? Why not logon to
www.carnation.co.uk where you can look through a variety of Phil's tasty recipes and download the pudcasts.
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Ingredients
Serves 6
Preparation time: 10 minutes
Chilling time: 40 minutes
Base:
250g (9oz) digestive biscuits
100g (3½oz) butter, melted
Filling:
397g can Carnation Caramel
3 small bananas
284ml carton whipping cream, softly whipped
cocoa powder, to finish
You will also need:
6 individual 9cm (3½") loose-bottomed flan tins, greased
Alternatively use a deep 18 cm (7") springform cake tin, greased
Method
- To make the base, blitz the biscuits in a food processor until they are like fine crumbs and then combine with the melted butter.
- Using the back of a teaspoon, press the mixture into the base and sides of the tins. Chill for about 20 minutes.
- Divide the caramel between the bases.
- Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
- Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.
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