Tuesday, 14 February 2012

Valentine's Day Chocolate Cornflake Banoffi Pie Cake

Waitrose are doing a Valentine's Day meal-for-two offer of a starter, main course, two side dishes and a bottle of wine for £20. In the name of research, I wandered down to the Edgware Road branch to see what you get for your money, and I was more than a little disappointed. Apart from the wine (which was admittedly a lovely bottle of Spanish rose cava), the food was uninspiring and nowhere near worth the extortionate price tag.

I could have chosen from some meat pie thing, two bits of salmon with a herby butter or two wafer thin sirloin steaks; together with dull prepared vegetables, and a liver pate to start (there was no other starter choice - poor old vegetarians). Dessert was either a stodgy-looking chocolate fudge cake or a passion (haha, very topical) fruit dessert. To be honest, the price tag was immaterial - the food was just SO dull.

Having left Waitrose not feeling like I'm missing out on anything, I have decided to make Mrs Ribeye and I a feast to get the motors revving.

As Mrs Ribeye's favourite meal in the whole wide world is lasagna (she has simple tastes, bless her), I'm making my Easy Lasagna Pasta Bake as a main course, but I'm making this Chocolate Cornflake Banoffi Pie Cake for dessert. That should do the trick.

This delicious dessert comes in at £1 per serving. Enough left over to buy that Spanish rose cava - I hope Waitrose is still open.

Serves 4 (with leftovers for tomorrow)


100g golden syrup
100g dark chocolate
100g cornflakes
1 x 400g can of sweetened condensed milk
2 large bananas, sliced into 1cm rounds
200ml whipped cream
Cocoa powder, for dusting

Heat the golden syrup and chocolate in a microwave until amalgamated (1 minute approx). Allow to cool and mix in the cornflakes. Submerge the tin of condensed milk in a water-filled saucepan and boil for three hours, ensuring the tin is always covered with water to avoid exploding. In the meantime, spread the cornflake mixture into a loose-bottomed 20cm flan tin. Lay slices of banana evenly over the cornflake base. Allow the condensed milk toffee to cool and spread over the bananas. Top with whipped cream and dust with the cocoa. Refrigerate for an hour or two before serving.

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