West Ham United F.C. ~ Cottee banoffee pie

Introduction: Antony Richard “Tony” Cottee (born 11 July 1965, Forest Gate, Newham, England) was a striker for West Ham who now works as a television football commentator. He was one of the most prolific scorers of his time.

He made his first team debut against Tottenham Hotspur on 1 January 1983, at the age of 17. He scored. He was voted the PFA Young Player of the Year in 1986.

Preparation time: 40 mins

Cooking time: 10 mins

Home kit: saucepan and a mixing bowl that sits on top, a 20.5cm (8in) round cake tin

Away kit: plates and forks

Serves: Kickball team

Ingredients

Base
  • 250g (9oz) bourbon biscuits, finely crushed (in a food processor is ideal)
  • 75g (3oz) unsalted butter, melted
Filling
  • 75g (3oz) plain chocolate, chopped
  • 100g (3½oz.) unsalted butter, chopped
  • 100g (3½oz.) dark brown soft sugar
  • 397g tin condensed milk
  • Generous pinch of salt
Topping
  • 2 large ripe bananas
  • 2 medium egg whites
  • 100g (3½oz.) caster sugar

Method: Preheat the oven in the second half

First half

To make the base, mix together the crushed bourbon biscuits and melted unsalted butter until well combined. Press mixture into the base and an inch up the sides of a cake tin. Chill until needed.

For the filling melt the chocolate in the bowl set over the pan of gently simmering water. Take the bowl off the heat and set aside. Empty the saucepan and dry it for the next step.

Put the butter, brown sugar and condensed milk into the dried saucepan and heat, stir until all the sugar dissolves. Don’t stop stirring or the mixture will catch. Heat until just up to the boil then remove and mix in the melted chocolate. Add the salt.

Scrape the filling into the biscuit base and chill until firm this will take about 1½hrs.

Second half preheat the oven to 240°C (220°C fan)

Peel and Slice the bananas and lay over the filling. In a large bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. While beating, gradually add all the sugar until the mixture is thick and glossy. Slather over the bananas.

Bake for 3min or until the meringue is tinged golden.

Full time results

Allow to cool or serve just warm, plonk on the plates and dish out.

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