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When I told Michael that this was the first recipe I ever learnt, and the only one I made in my early days, he asked if it was the student pudding pairing to tuna pasta!
Ingredients:
3 bananas
160g digestive biscuits
80g butter (melted)
397g can condensed milk
300ml double (whipping) cream
Cocoa powder to decorate
Method:
The ingredients above will make a 20cm cake tin pie, I have chosen to make individual ones today so I halved the quantity. Whichever you choose, grease and line the tin/ramekins.
Place the unopened can of condensed milk in a saucepan of hot water. The saucepan should be filled two thirds with water and you need to simmer the condensed milk for about two hours, keeping the water topped up. While this is simmering, crush the biscuits, melt the butter and then mix these together. Place this at the bottom of the pie tin and press down, creating a biscuit base about 1.5cm thick. Place this in the fridge to chill.
Once the condensed milk is ready, run tin under cold water for a couple of mins to cool, take the base out the fridge. Open the can and spread the contents over the biscuit. Place back in the fridge for about an hour.
Slice the bananas into 1cm rounds, take the pie/s out the fridge and place bananas on top of the condensed milk layer. Whip the cream until you have soft peaks and then spread/pipe on top of the banana layer. Dust with cocoa powder to decorate.
Enjoy
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
