#apploffi

[ceallachtomas]

Chuffed! Have to love when the past comes back to haunt you in a good way. Back in October, I had created the Pumpkinoffi. Today, #IanDowding ‘s (the creator of the original banoffi) daughter commented on my Instagram post of it. This is how it all went down: #apploffi #banoffee #banoffi #irishchef #britishchef #britishcooking #irishcooking #irishcookingschool #britishcookingschool #irishculinary #britishculinary #chef #artisanbakedgoods #homebaked #ireland #uk #bethlehempa #lehighvalley #celtic #celticfest #celticclassic #christmascity #eastonpa #allentownpa #lehighvalleypa (at A Kilt and a Cuppa) https://www.instagram.com/p/BzVwy89F9IA/?igshid=fc862x50nxxd

[ceallachtomas]

My son asked for an Apploffi for his birthday. In case you don't know, this is the only approved variation of its parent dessert, the Banoffi, according to creator #IanDowding. However, I took advantage of the Autumnal season to create my own take, the Pumpkinoffi. This is a Gingersnap crust, caramelised sweetened condensed milk, homemade pumpkin butter and cinnamon whipped creme. I think it turned out quite the success! #banoffi #banoffee #apploffi #irishchef #britishchef #britishcooking #irishcooking #irishcookingschool #britishcookingschool #irishculinary #britishculinary #chef #artisanbakedgoods #homebaked #ireland #uk (at A Kilt and a Cuppa) https://www.instagram.com/p/BorG8nUARZr/?utm_source=ig_tumblr_share&igshid=lsfe2hg4wfp9

[curvygirlsruletheworld]

Apploffi Pie

Serves 6-8.

Ingredients:

500g-600g canned condensed milk

1 large Bramley apple, peeled, cored and sliced

2 Cox's apples, peeled, cored and sliced

50ml orange juice

50g light muscovado sugar

425ml double cream

25g caster sugar

½ tsp ground cinnamon

Freshly grated nutmeg, to sprinkle

For the pastry:

250g plain flour, plus extra for dusting

25g icing sugar

125g cold butter, cubed

1 egg, plus 1 egg yolk

Method:

Preheat the oven to 140°C/285°F/Gas 1. Put the unopened cans of condensed milk in a deep, flameproof casserole dish. Cover the cans with water and bring to the boil on the hob. Cover with a lid and transfer to the oven for 3½ hours. Remove the cans from the water and set aside.

To make the pastry, put the flour and icing sugar in a bowl. Add the butter and reb in with your fingertips until the mixture resembles breadcrumbs. Work in the egg and yolk to form a dough, then wrap in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 180°C/350°F/Gas 4. On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm loose-bottomed flan tin. Prick the base with a fork, then line the pastry case with crumpled greaseproof paper. Fill with ceramic baking beans, dried pulses or rice, and bake in the oven for 15-20 minutes.

Remove the paper and baking beans, then return the pastry case to the oven for a further 5 minutes, until evenly golden. Set aside to cool.

To make the filling, put the apples, orange juice and muscovado sugar in a saucepan and heat gently until the fruit it pulpy and quite dry. Set aide until completely cold.

To assemble the pie, open the cans of condensed milk and empty the toffee into the pastry case, spreading it out evenly. Spread the apples on top of the toffee. Whip the cream with the caster sugar and ground cinnamon until it forms soft peaks, then spread over the apples. Sprinkle with a little ground nutmeg to serve.