Right now there isn't much time for anything more than feeding kittens and generally caring for them.
That is apart from chasing escaped donkeys who decided to ram the electric fencing and eat my wildflower lawn and new raspberry canes....
And making raspberry jam...
And massaging my own back...
And playing, I mean learning to use, my new camera courtesy of an Ebay bargain... (means I can post photos here of things I cook and gather).
So, seeing as it is Sunday and the rain is continuous, the wind miserable and the sky a heavy grey, I thought I would share my favourite dessert recipe.
(image courtesy of Wikipedia)
8oz Chocolate Digestive Biscuits
(alternatively try Ginger Nuts for a change)
1 large tablespoon Demerara Sugar
4oz unsalted Butter
Dulce de Leche Layer
14oz (about 400g) tin of full cream sweetened Condensed Milk
3/4 pint (about 425ml) Double Cream (this is very thick cream NOT whipping cream or single cream)
1 small teaspoon Camp Coffee (optional but incredible)
Ground Italian Coffee
1. Crush the biscuits, then mix it into in the melted butter and the demerara sugar.
2. Firm the biscuit mix into the base of a 10" to 12" loose bottomed tin or low sided dish. Alternatively this works great if you just make a very firm, flat circle with the biscuit mix, about 10-12 inches in diameter on a large flat plate. Place in the fridge to cool and for the butter etc to set.
3. Pierce the top of the condensed milk tin several times. Put it into a pan of boiling water which reaches about half way up the tin. Keep it simmering for about 1 hour, topping the water up as required.
4. After 1 hour open the tin (very carefully so as not to spill any) and stir the contents. Simmer whilst open for another 15 minutes.
5. Slice the bananas into thin rings. Cover the biscuit base with them evenly.
6. Cover the banana layer with the contents of the condensed milk tin whilst hot. This is now what is known in Argentina as 'Dulce de Leche' and is similar to a very sweet caramel, just not quite. Let it seep around the bananas and put back in the fridge to cool.
7. Beat the double cream with the liquid Camp coffee until just thick. Spread it evenly over the bananas and Dulce de Leche/caramel.
8. Sprinkle a tiny amount of ground Italian coffee on the top to decorate, or maybe chocolate flakes or curls instead. (I like the coffee as the sharp flavour is in great contrast to the cream and the sweet caramel).
9. Have orgasms eating too much...
Banoffi pie was 'invented' by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant in Jevington, Sussex, UK, in 1972.
However, Ian's version is slightly different than mine, as we all make it in our favourite way.
If you are interested in the original recipe you can see it by clicking here.