The Times Magazine - UK (2022-05-28)

42 The Times Magazine

BANOFFEE PIE

Serves 6-8

If you have a sweet tooth, this is the dessert

for you. Instead of a pastry base, which can go

a bit soggy, I’ve used a crunchy walnut and

biscuit crumb. It contrasts beautifully with the

sweet and creamy caramel and banana filling.

For the base

• 175g digestive biscuits


• 75g walnuts


• 125g butter, melted

For the caramel banana filling

• 125g butter


• 125g dark muscovado sugar


• 400g tin dulce de leche (or other caramel)


• A pinch of sea salt


• 4-5 ripe bananas

For the topping

• 300ml double cream


• 60g walnut pieces


• 1 tbsp cocoa powder

1. To make the base, using a blender or
   food processor, blitz the biscuits and walnuts
   together to a crumb-like texture. Tip into
   a bowl and stir in the melted butter to coat
   the crumbs fully.


2. Tip the crumb mixture into a 23cm loose-
   bottomed tart tin, 4cm deep, spread evenly

and press down firmly onto the base. Place

on a baking sheet.

3. For the filling, in a heavy-based pan over a
   medium-low heat, melt the butter with the
   sugar until the sugar is dissolved. Add the
   dulce de leche with the salt and bring to the
   boil, stirring. Boil steadily for 5-6 minutes until
   large bubbles appear on the surface and the
   mixture thickens slightly to make a smooth
   caramel sauce. Leave to cool for 5 minutes.


4. Roughly chop the bananas and stir them
   through the caramel sauce. Pour the mixture
   over the nutty biscuit base and spread out
   evenly. Place in the fridge to set for 30 minutes.


5. When ready to serve, whip the cream to
   soft peaks and spread over the set caramel
   base. Scatter over the walnut pieces and dust
   with cocoa powder.

BERRY PAVLOVA

Serves 8

Desserts can feel a bit wintry, but this berry

pavlova is perfect for summer dining. Mounds

of juicy fresh berries sitting on gently whipped

cream and scattered with fresh mint leaves,

all resting on a perfectly crisp and chewy

meringue – it’s a real taste of hot, sunny days.

• 4 large egg whites


• 225g caster sugar


• 1 tsp white wine vinegar


• 1 tsp cornflour

For the topping

• 350ml double cream


• 150g strawberries, halved or quartered


• 150g raspberries


• 150g redcurrants


• 100g blueberries

To finish

• Finely grated zest of 1 lemon


• Few sprigs of mint

1. Heat your oven to 130C (150C non-fan).
   Line a large baking tray with a sheet of baking
   paper. In a large, clean bowl, whisk the egg
   whites until they form stiff peaks. Gradually
   whisk in the caster sugar, a spoonful at a
   time, until it is all incorporated and you have
   a thick, glossy meringue. Fold in the wine
   vinegar and cornflour.


2. Spread the meringue into a circle, about
   23cm in diameter, on the lined baking tray.
   Bake for 1 hour, then switch off the oven and
   leave the pavlova inside to cool completely.


3. Whip the cream in a bowl to soft peaks, then
   spread over the top of the meringue. Arrange
   the fruits on top, grate over a little zest and
   finish with a scattering of mint leaves. n

Extracted from Bake by

Paul Hollywood, published

by Bloomsbury Publishing

on June 9 (£26)

Eat!

PAUL HOLLYWOOD