Candice Brown served up a delicious Rum Banoffee pie with chocolate ganache on Sunday Brunch.
The ingredients for the pate sucree are: 100g golden caster sugar, 100g unsalted butter, 4 egg yolks, 175g plain flour, plus extra for dusting, 25g ground almonds, 1tsp ground cinnamon and Pinch salt.
For the chocolate ganache: 200ml double cream, 200g dark chocolate and 1 tbslp golden syrup.
For the Rum Caramel bananas: 200g dark brown soft sugar, 100g unsalted butter, 25ml discarded banana rum and 4 ripe bananas.
For the Cream: 400ml double cream and 25ml rum.
Banana chips.
See more recipes by Candice in her book titled: Happy Cooking: Easy uplifting meals and comforting treats available from Amazon now.
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