Baking Heaven April 2020

Recipe by arcticicedcoffee.co.uk

Recipe by Lotus Biscoff (www.lotusbiscoff.com)

56 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Classic banofee pie

SERVES 8 -10

For the base

200g (7oz) digestive biscuits

70g (2½oz) butter, melted

For the filling

150g (5½oz) soft brown sugar

150g (5½oz) salted butter

397g (14oz) tin of condensed milk

For the topping

2 bananas, just ripe, peeled

150ml (5fl oz) Arctic Iced Coffee

Latte

400ml (14fl oz) double cream

1 Cadbury Flake chocolate bar

1 Put the digestives in a food

processor and whizz to crumbs. Pour

in the melted butter and blend

until combined.

2 Tip the crumbs into a 24cm (9½in)

loose-bottomed tart tin or springform

tin and press down with the back of a

spoon to make a firm, even base.

Refrigerate while you make the filling.

3 In a saucepan, melt together the

butter and sugar, stirring so that they

combine as they melt. Make sure the

sugar is completely dissolved.

4 Add the condensed milk and bring to

the boil. Reduce the heat and cook,

stirring, for a few minutes until the

colour darkens slightly, then remove

from the heat.

5 Pour the caramel over the cooled

biscuit base and return to the fridge.

Leave to chill completely for at least

4 hours or overnight.

6 When ready to serve, take the pie

out of its tin and slide onto a serving

plate. Whip the cream to firm peaks,

then slowly add the Arctic Iced Coffee

as you continue to whisk, bringing it

back to peaks after each addition.

7 Slice the bananas and layer them

over the caramel. Spoon the coffee

cream over the top and sprinkle with

chocolate flake.

Buttermilk Lotus

Biscof pancakes

SERVES 4

200g (7oz) plain flour

50g (1¾oz) brown sugar

1½ tsp baking powder

1 tsp bicarbonate of soda

½ tsp cinnamon

55g (2oz) buttermilk

125g (4½oz) Lotus Biscoff Spread

1 tbsp vegetable oil

1 tsp vanilla extract

2 free-range eggs

1 Whisk together the flour, brown

sugar, baking powder, bicarbonate of

soda and cinnamon. Set aside.

2 In a large bowl, whisk together the

buttermilk, Lotus Biscoff Spread, oil,

vanilla and eggs.

3 Slowly add the dry ingredients to the

wet and stir just to combine, being

careful not to overmix.

4 Heat a frying pan to a medium heat.

Pour small circles of batter onto the pan,

then flip them when the tops are

covered in air bubbles and the edges are

set. Cook the other side until set.