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BANOFFEE PIE

This version respects the original 1970s recipe, made with sweetened pastry rather than a biscuit-crumb base. As if that weren’t enough, British cooking expert Debbie Major turns the same knockout flavour combo into a showstopper roulade… It’s set to be a new classic

The recipe hall of fame

THE MASTER RECIPE

SERVES 10-12. HANDS-ON TIME 50 MIN, OVEN TIME 21-28 MIN, PLUS CHILLING

MAKE AHEAD

Make the toffee filling up to 3 days in advance and keep in a sealed jar or tub in the fridge. Don’t put into the tart case or it will go soggy. Instead, bake the case 1-2 days ahead and store in a tin or wrapped in foil, then assemble.

FOR THE PASTRY

• 175g plain flour, plus extra to dust

• 50g icing sugar

• 90g chilled butter, diced

• 1 medium free-range egg yolk

FOR THE TOFFEE FILLING

• 115g butter

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About delicious. Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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