This recipe was sent to me by Lawrence Jeffery, saying:
Here is another recipe for you. Taste and enjoy!!!!!
This is taken from a recipe book that I no longer know the name of.
9oz (250g) plain flour
12oz (325g) butter
6Żoz (165g) caster sugar
1 egg yolk, size 3, lightly beaten
405g can skimmed sweetened condensed milk
1tbsp (14ml) lemon juice
15fl oz (426ml) double cream
Żoz (15g) toasted flaked almonds
- Put flour in a large bowl and rub in 5Żoz (140g) butter. Add Żoz (15g)
caster sugar, the beaten egg yolk and 3tbsp (45ml) cold water and mix to a
smooth dough. Wrap in cling film and chill in fridge for 30 mins. Roll out the
pastry on a surface lightly dusted with flour.
- Use pastry to line a deep 8in (20.5cm) loose bottom flan tin. Lay
greaseproof paper over the top and bake at 400F, 200C, Gas mark 6 for 15 mins.
Remove paper and cook for a further 10 mins or until golden.
- Put remaining butter and caster sugar in a small nonstick saucepan and heat
through gently until melted. Add condensed milk and bring to the boil over a
very low heat. Simmer for 5 mins, stirring continuously, until mixture is
toffee coloured and thick. Do not stop stirring at any point and stir rapidly
as the toffee mixture catches very easily.
- Thinly slice bananas and arrange in pastry case. Drizzle with lemon juice,
pour toffee over and leave to cool. Whip cream, spoon over toffee, swirling
with back of spoon. Sprinkle with chocolate swirls and flaked almonds. Chill
NOTE: A cheesecake base can be substituted for the dough base.
Contributed by Lawrence Jeffery.
Page put together by Steve Lee - now "officially abandoned"