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Tweedy’s Banoffee Pie with Salted Caramel from Giffords Circus

  • 10
  • Easy

A sweet recipe from Giffords Circus travelling restaurant Circus Sauce, loved by the legend that is Tweedy the clown.

GIFFORDS-circus

To celebrate the launch of the GIFFORDS CIRCUS COOKBOOK: Recipes & Stories from a Magical Circus Restaurant we’re sharing a recipe from Giffords Circus travelling restaurant, Circus Sauce and a delicious dessert from its infamous comedy and slapstick legend Tweedy the clown.

Tweedy photographed by David Loftus

Giffords Circus was started by Nell and Toti Gifford and has been touring the south of England every summer since 2000. A traditional village circus with a uniquely British charm, blended with extraordinary acts from all over the world, Giffords Circus has become an institutional show and a family must-visit. This beautiful new book will celebrate its 20th anniversary and two decades of delicious communal cooking (with 100 recipes) alongside  images and stories of the circus itself.

Authors, the late Nell Gifford and Circus Sauce, head chef Ols Halas say: “A diet destroyer, rather addictive, very unhealthy and messy enough to be a perfect weapon for a clown, this is another nostalgic classic with a twist: a touch of salt in the caramel and some light meringue make all the difference. Supposedly invented by the Hungry Monk restaurant in Sussex, the origins of banoffee pie are hotly contested, with American contenders in the frame too.”

Tweedy's Banoffee Pie with Salted Caramel from Gifford's Circus
GIFFORDS CIRCUS COOKBOOK: RECIPES & STORIES FROM A MAGICAL CIRCUS RESTAURANT by Nell Gifford & Ols Halas | Photography by David Loftus.
Photography by David Loftus
Photography by David Loftus
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Ingredients

  • bananas 2–3
  • dark chocolate 50g, grated

For the caramel

  • sweetened condensed milk 400g tin
  • Unsalted butter 100g
  • sea salt 1 tsp
  • caster sugar 50g

For the base

  • digestive biscuits 250g
  • Unsalted butter 75g, melted

For the cream topping

  • mascarpone 100g
  • double cream 150ml

For the meringue

  • egg whites 2 egg whites
  • caster sugar 120g

Method

  • Step 1

    To begin with, put the tin of condensed milk into a saucepan of boiling water and simmer for 2–3 hours, keeping an eye on it to make sure it doesn’t boil dry. The tin MUST be completely immersed in water at all times.

  • Step 2

    After 2–3 hours, remove from the heat and leave to cool before opening – the milk should have become a thick caramel in the tin.

  • Step 3

    For the base, blitz the biscuits in a food processor, then mix in the melted butter until they resemble damp breadcrumbs. Spread out evenly in a 20cm springform cake tin, pressing down firmly with the end of a rolling pin to flatten. Chill in the fridge until needed.

  • Step 4

    Pour the cooled caramel from the tin into a heavy-based saucepan. Add the butter, salt and sugar, then bring to the boil and continue to stir until it has loosened to a sauce consistency. Allow to cool slightly, then spread over the biscuit base as evenly as possible before returning the pie to the fridge to chill for at least an hour.

  • Step 5

    For the cream topping, whip the mascarpone with the cream until soft peaks form. Spread half of it (saving some for piping on top) over the cooled caramel and neatly lay the banana slices on top. Scrape the rest of the cream topping into a piping bag.

  • Step 6

    For the meringue, whisk the egg whites to soft peaks, then slowly start sprinkling in the caster sugar, whisking constantly until stiff peaks appear. Scrape the meringue into another piping bag.

  • Step 7

    Unclip the springform ring from around the pie and remove. Pipe rosettes of meringue in the centre of the pie and in a ring around the edge and blast with a blowtorch until you get that wonderful golden colour and toasted marshmallow smell.

  • Step 8

    Pipe a ring of the whipped mascarpone cream between the 2 meringue circles, then grate over some dark chocolate to finish.

GIFFORDS CIRCUS COOKBOOK: RECIPES & STORIES FROM A MAGICAL CIRCUS RESTAURANT by Nell Gifford & Ols Halas | Photography by David Loftus.

Published 26th March 2020 by Quadrille BUY HERE >>

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