Berroffee Pie

This is our version of a classic Banoffee Pie using strawberries, raspberries and blueberries in place of banana. The original recipe was created at The Hungry Monk Restaurant in East Sussex in the early 1970’s. We have retained the concept of boiling an unopened tin of condensed milk to make the most delicious caramel. 

Ingredients for an 8” loose-bottomed tart tin

1 x 400g Tin of Condensed Milk
225g Hobnob or Digestive Biscuits
100g Butter
250ml Double Cream
2 Tablespoons Elderflower Cordial (optional)
150g Strawberries cut into quarters
100gm Raspberries
100g Blueberries cut into halves
50g Hazelnuts, crushed and lightly toasted

Method

Place the tin of condensed milk (unopened) in a small saucepan, cover with water, bring to the boil then simmer over a low heat for 2 hours. Make sure you occasionally top up the water.

Line a loose bottomed tart tin with a disc of greaseproof paper.

Crush the biscuits or blitz them in a food processor. Melt the butter, mix it into the biscuit crumbs, press the mixture into the tin to make an even base. Chill in the fridge for an hour to firm up.

Allow the heated condensed milk to cool then open the tin – it will have transformed into a thick golden caramel. Stir in a pinch of rock salt; scrape all the caramel onto the pie base, spread as an even layer.

Whip the cream so it holds firm, fold in the elderflower cordial.
Spread a layer of the cream on top of the caramel.

Decorate with strawberries, raspberries, blueberries and toasted nuts.

Slice, serve and enjoy! Add a dollop of ice cream on the side if you really want to go all out.