I am not a fan of bananas and never have been but as I have gotten older I have started to enjoy banana flavoured things as well as things with bananas in them. Mr O hates bananas to the point of being almost phobic of them but he’s very conscious of passing on his food preferences to Little O, so recently he decided he’d like to try something with a little banana in it and requested a banoffee pie. This combo of caramel, banana and cream is a British favourite and I really enjoyed it. Unfortunately Mr O’s verdict was that he could still taste the bananas and it wasn’t for him. Back to the drawing board…
As it’s almost Christmas, I thought I’d share my favourite festive dessert with you. I made this traditional South African favourite for my British in-laws at Christmas a couple of years ago and it’s now an absolute staple. I’ve never met anyone who doesn’t like it, even my sweet-phobic husband comes back for seconds and it’s breathtakingly simple to make. The only downside is that you’ll have to hit a South African deli to buy some of the ingredients… or if you live in South West London most off licenses and even the Wimbledon Tesco.
Peppermint Crisp Tart
1 pkt Tennis Biscuits
1 tin caramelised condensed milk/dulche leche (now sold at bigger supermarkets)
250ml double cream
3 Peppermint Crisp chocolate bars
Beat the cream in a large mixing bowl until soft peaks form. Add in the caramelised condensed milk and beat until well combined. Smash up the peppermint crisp bars. I like to bash them against the kitchen counter and get out all my frustrations. Stir two of the smashed up bars into the caramel mixture.
You can choose almost any shaped container that has the depth to make at least two layers. I normally go for 20cm x 20cm square but I’ve also made it in a fancy trifle dish. Make a layer of the tennis biscuits in the bottom of the dish. Break them up to make them fit if necessary. Cover with a layer of the caramel mixture. If you’re using a square container put in half. Add another layer of biscuits and then another layer of caramel. Sprinkle over the remaining crushed chocolate and a couple of crushed tennis biscuits.
Cover with clingfilm and put in the fridge, preferably overnight.