{"id":150657,"date":"2025-03-23T00:22:09","date_gmt":"2025-03-23T00:22:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/pudding-lane-a-london-baking-blog-14\/"},"modified":"2025-03-23T00:22:09","modified_gmt":"2025-03-23T00:22:09","slug":"pudding-lane-a-london-baking-blog-14","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=150657","title":{"rendered":"Pudding Lane – A London baking blog"},"content":{"rendered":"


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When I was at school, the lunch menu was a slow rotation of all the school dinner stalwarts: stodgy crumbles, sponge cakes and fruit pies, all served with a lot of vivid yellow custard. This was all well and good (I love all of these things – even the Birds custard), but very occasionally we’d see two words on the lunch menu – tacked to a burgundy pin board and monitored scrupulously – that would cause pandemonium. Banoffee. Pie.<\/p>\n

The pie itself was – on reflection – not worthy of such excitement, but back then a slightly dry biscuit base, tinned caramel, sliced banana, shavings of cooking chocolate and a mountain of whipped cream was enough to send us wild. All these years later, I think back to that teenage euphoria every time I see it on a menu.<\/p>\n

I wanted to translate those nostalgic flavours into a bar, and so it was that my banoffee blondies were born. I’ve added pecans to replicate the crunch of the pie crust, and swapped out the dark chocolate for white – although you could use whichever chocolate you prefer.<\/p>\n

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\n\u00a0THE INGREDIENTS\u00a0<\/span><\/p>\n

\n250g unsalted butter<\/p>\n

\n175g white chocolate<\/p>\n

\n2 eggs<\/p>\n

\n1 tsp vanilla bean paste (optional)<\/p>\n

\n75g dark brown sugar<\/p>\n

\n75g light brown sugar<\/p>\n

\n130g plain flour<\/p>\n

\n1 tsp fine sea salt<\/p>\n

\n75g pecans, toasted<\/p>\n

\n2 small ripe bananas<\/p>\n

\n100g salted caramel sauce<\/p>\n

\nPinch flakey sea salt<\/p>\n

\nTHE RECIPE<\/p>\n

\nHeat the oven to 170\u00b0C and line a 20x30cm tin with baking paper.\u00a0<\/p>\n

\nPlace the butter in a saucepan with 75g of the white chocolate, and place over a low heat to melt. Once the butter has melted, remove from the heat – the residual heat will melt any unmelted white chocolate pieces.\u00a0<\/p>\n

\nIn the bowl of a stand mixer, whisk together the eggs, vanilla bean paste and sugars for 2-3 minutes until pale, foamy and doubled in volume. Add the melted butter and chocolate and mix to combine, then add the flour and salt and fold together.\u00a0<\/p>\n

\nRoughly chop the remaining 100g of the white chocolate and the pecans, then fold through the blondie batter. Pour into the lined tin, and level the surface with a palette knife.\u00a0<\/p>\n

\nSlice the bananas lengthways, then gently place on the surface of the blondie batter. Don’t press them in – they will naturally sink when baking. Drizzle the salted caramel over the top, and sprinkle with a little flaky salt.\u00a0<\/p>\n

\nBake in the heated oven for 25-35 minutes, until the surface is golden brown and the mixture has lost any wobble when lightly shaken. Allow to cool full before slicing.<\/p>\n
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When I was at school, the lunch menu was a slow rotation of all the school dinner stalwarts: stodgy crumbles, sponge cakes and fruit pies, all served with a lot of vivid yellow custard. 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