Yorkshire Pudding Banoffee Pie

A classic banoffee pie, with layers of caramel and banana topped with whipped cream and chocolate, but served in a GIANT Yorkshire pudding instead of pastry for a light and airy crust.

1 hour cook

Serves 8

Spencer Lengsfield

Ingredients

Yorkshire pudding:

200mlmilk

200ml/4 largeeggs

140g/200mlplain flour

Vegetable oil

Pie:

8bananas, sliced

300mldouble cream, whipped

Dark and white chocolate shavings

200ggranulated sugar

85gunsalted butter, cubed

130mldouble cream

Pinch flaky salt

This is the ultimate giant Yorkshire pudding recipe - equal ml's of milk, eggs, and flour is the secret to this perfectly light and airy pudding that doesn't collapse when it leaves the oven.

Method

Start by making the caramel. Add the sugar to a saucepan over medium heat, and stir constantly with a wooden spoon.

Once everything is golden and the sugar has fully dissolved, turn down the heat and add the butter. It will bubble up so stand back!

Once the butter has fully incorporated, drizzle in the cream and whisk constantly. Finish with a pinch of salt and set aside.

Preheat the oven to 220 C. Add a splash of oil to an oven safe pie dish, and place in the oven for 10 minutes.

Meanwhile, whisk together the eggs and flour. Slowly whisk in the milk. Pour into the pie dish with hot oil, then into the oven for 30-40 minutes until puffed and golden. If it's getting too dark, turn down and continue to cook at 190 C.

Layer the sliced bananas and caramel in the Yorkshire pudding. Top with whipped cream, then finish with grated chocolate shavings. Slice up, and enjoy!