Prep
30 minsBake
4 hours (preferably overnight)Serves
8Difficulty
Easy About
The tastiest pie to never go near an oven! We all know the ingredients - biscuits, banana, cream and caramel. Yet it still knocks our socks off every single time - even when it’s quick and easy like this one!
Biscuit Base
Melt your butter in the microwave.
Blitz the biscuits into crumbs in a food processor, or by bashing them with a rolling pin. Mix through your melted butter.
Press the buttery biscuit crumbs into your tin. I press my crumbs up the side a bit to give my slices more shape later and to help get it out of the tin. But totally optional. Put in the fridge to firm up while you get on with the rest.
Filling
First, mix the butter and sugar in a small pan and then slowly dissolve over a low heat for 6-8 minutes, stirring occasionally.
Continue to cook on low heat for a further 5 minutes, then very slowly add the cream and cook for another 1-2 minutes until the mixture has slightly reduced (thickened).
You can then remove the pan from the heat and allow the mixture to cool at room temperature.
Chop your bananas. I like to slice my bananas length ways, so that when you cut the pie later you get a good cross section, but you can just slice them into coins, about 1cm pieces.
Remove your tin from the fridge and pour your caramel over the base. Arrange your banana on top of the caramel and put them back in the fridge. If you've cut the bananas length ways, then lie the banana cut down down. Sprinkle over your salt if you're using.
Cheesecake Layer
Beat the cream cheese until smooth. Add double cream, vanilla and icing sugar and whip until thick.
Spread the cheesecake layer carefully over your bananas, so as not to disturb the other fillings.
Topping
Whip your remaining double cream and icing sugar until it forms soft peaks. Dollop this over your cheesecake layer.
TOP TIP
Grate chocolate over the top and put in the fridge for four hours for the cheesecake layer to set.
Ingredients – 2 items
1
For Base
Digestive biscuits
Unsalted butter
For Filling
Lyle’s Golden Syrup
Unsalted butter
Tate & Lyle Fairtrade Light Brown Sugar
Double cream
Bananas
Preferably soft
Flaked sea salt
Optional for salted caramel tast
For Cheesecake Layer
Cream cheese
room temperature
Double cream
Icing sugar
Vanilla extract
Topping (Optional)
Double cream
Icing sugar
chocolate, grated
optional
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Don`t let these clean-cut photos fool you - @homemade_morgan doesn`t do simple cakes!
Made with custard power for a unique texture and flavour, this cake is filled with homemade rhubarb jam and ginger Swiss meringue buttercream.
A clever twist for classic flavours!
Sweet and citrusy, we recently discovered the joy of a Lemon Drizzle Scone!
There`s no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone.
However, if you want to add lemon curd... we won`t judge!:
Ingredients
40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice
Glaze
5 tbsp Tate & Lyle Icing Sugar
2/3 tsp lemon Juice.
Zest of 1 lemon.
Method
1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
4. Place the scones on a large baking tray lined with parchment leaving a little space in between, glaze and sprinkle with a little sugar on the tops.
5. Bake for approximately 15 minutes or until a lovely golden brown colour.
6. Remove from the oven and cool on a cooling rack.
7. Mix the Tate & Lyle Icing Sugar with the lemon juice to form the drizzle.
Once the scones are cool, Drizzle over each scone and sprinkle with the lemon zest.
Believe it or not, custard slices actually hail from Australia!
A delicious vanilla custard block hidden between two crisp puff pastry slices (dusted with plenty of Tate & Lyle Icing Sugar!)
If you`ve not made one before, we suggest you rectify it ASAP!:
Ingredients
Pastry
3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds
Custard Filling.
140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf
Method.
Heat the oven to 200c/180fan/Gas6.
Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat.
Bake for 30/35 minutes until a crispy golden brown.
Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.
Put the gelatine in a bowl of cold water to soften.
Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and gelatine form the water and whisk into the custard and heat for a further minute.
Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.
Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.
Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
Your shortcut to a sweet and satisfying caramel latte!
With some Tate & Lyle Caramel Barista Syrup in hand, we promise you can rival the highest quality coffee shops...
Most people`s favourite season is summer... but ours is definitely rhubarb season!
Never sweeter than now, we don`t even need to bake with it. We`d be happy just dipping it in some Tate & Lyle Sugar!
That being said... these Rhubarb Muffins do look delicious. A bake for this weekend perhaps? Follow along for the recipe!
Another tea break taken care of!
Self-confessed tea fanatic like @moneymakeoverwithgem live for a stress-free few minutes with a cuppa for company.
And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that`s lighter in calories as well as on your pursestrings!
Here`s what she had to say:
"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).
I have tried sweeteners before in the past but didn’t stick with it.
However, after trying these sweeteners that I was kindly gifted I definitely will make an effort to use these a lot more.
Can anyone guess what this brand-new scone recipe is?
CLUE: It`s not savoury!
Recipe coming soon... 👀
A savarin-style pear and cinnamon cake...
This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there`s some Tate & Lyle Sweetener in your brew!)
Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn`t wait...
Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!
(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
We could just fancy being tucked in under that crispy puff pastry sheet!
When`s the last time you had one of these?
Recipe coming next week...
We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
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