Banoffee Pie… Sandwich

Another hick fix again using digestive biscuits, no baking and can be stored in the fridge for a few hours.
Who doesn’t love banana, caramel, whipped cream and biscuit?!

In between two digestive biscuits or graham crackers, place a generous amount of caramel, I used the condensed milk tinned variety, layer on slices of banana, spread over a little lightly whipped cream, then decorate with a dash of cream, a slice of banana and a swirl of caramel. It’s pretty to look at and so easy to make, not to mention delicious to eat!

Happy cheat baking x

Layered Toffee, Butterscotch and Chocolate Ice cream Cake

This impressive looking dessert is again gluten free, easy to make and impressive to look at not to mention delicious to eat! It is made up of layers of chocolate Swiss roll finely sliced with layers of different ice creams covered in a milk chocolate ganache. I served it with a hot fudge sauce and whipped cream! But it’s lovely just as it is, and the great thing is you can use your favourite flavours, and buy your ice cream!

For the chocolate Swiss roll I used Anna Olson’s recipe, http://www.foodnetwork.ca/ontv/shows/bake-with-anna-olson/recipe.html?dishid=12596&titleid=272497 and the frosting recipe she uses for the Swiss roll I made and poured over the top for a smooth finish.
After making the sponge I allowed it to cool completely in the tin, then sliced it horizontally so the layered were thin. I lined a loaf tin with cling film and put one piece of sponge at the bottom. I then spread over some toffee ice cream which was slightly softened, I then placed more sponge on top. I then placed in the freezer covered with cling film with a smaller loaf pan to weigh the layers down for about 20 minutes just to firm up a little. I repeated with different ice creams and finished with 2 layers of sponge. I then wrapped it all in cling film and allowed to set in the freezer over night.

When totally firm I turned it out of the tin, placed on a plate and spread over the ganache then left uncovered to set in the freezer for an hour. Now, it’s ready to eat!

This is a great make ahead dessert, and keeps for ages in the freezer. Once you have mastered the technique you can experiment with any shape, any flavour, anything you like!

Enjoy! Happy baking x

Toffee

Sometimes recipes go wrong, we have all been there, and you panic, throw it all away and think what a waste of time, effort and money.

This was supposed to be millionaires shortbread… As you can see it is not! I followed the recipe (click on the picture) exactly, and what I ended up with was a lovely delicious shortbread, and hard toffee, not caramel, not soft and chewy, hard brittle toffee, but both elements were still delicious, so… What to do?

I cut the short bread off the toffee, covered it in melted chocolate and had two yummy treats, yummy toffee and chocolate covered shortbread…

I guess what I’m saying is sometimes things go wrong, but don’t panic, be creative and use your initiative. I think boiling the caramel for a shorter time would result in a gooey but set caramel, so have a go and let me know., but remember to stir constantly otherwise it catches at the bottom of the sauce pan.

Happy baking x