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GETTING CAKEY WITH COFFEE
CARAMEL LATTE SEEDED FLAPJACKS
CLASSIC BANOFFEE PIE
Serves: 16, Preparation time: 15 minutes, Cooking time: 25 minutes
Serves: 12, Preparation time: 20 minutes plus 4 hours chilling, Cooking time: 10 minutes
What You Need
What You Need
330ml Arctic Iced Coffee Caramel Latte 150g salted butter 55g soft dark brown sugar 1tbsp golden syrup 250g porridge oats 300g dried dates and apricots, chopped 100g mixed seeds
200g digestive biscuits 70g butter, melted 150g soft brown sugar 150g salted butter 397g can condensed milk 2 bananas, just ripe 150ml Arctic Iced Coffee Latte 400ml Double cream 1 flake chocolate bar
What You Do Pre heat the oven to 180C/160C fan. Line a baking dish, approx. 25cm x 20cm with greaseproof paper. In a saucepan bring the Arctic Iced Coffee to the boil and reduce by half the volume. Turn down the heat and add the butter, sugar and syrup to the pan. Stir until the butter and sugar are melted and all is combined. In a bowl, mix the oats, fruit and seeds then stir in the coffee mixture. Tip into the prepared baking dish and cook for 25 minutes until firm and golden. Leave to cool in the dish then refrigerate. Cut into 16 bars. As an extra treat dip one side of the bar into melted chocolate. 42 dluxe-magazine.co.uk
What to do: Put the digestives in the food processor and whizz to crumbs. Pour in the melted butter and blend until combined. Tip the crumbs into a 24cm loose bottomed tart tin or spring form tin and press down with the back of a spoon to make a firm, even base. Refrigerate while you make the filling. In a saucepan melt together the butter and sugar, stirring so that they combine as they melt. Make sure the sugar is completely dissolved. Add the condensed milk and bring to the boil, reduce the heat and cook whilst stirring for a few minutes until the colour darkens slightly then remove from the heat.
Pour the caramel over the cooled biscuit base and return to the fridge. Leave to chill completely for at least 4 hours or overnight. When ready to serve, take the pie out of its tin and slide onto a serving plate. Whip the cream to firm peaks then slowly add the Arctic Iced Coffee as you continue to whisk, bringing it back to peaks after each addition. Slice the bananas and layer them over the caramel. Spoon the coffee cream over the top and sprinkle with chocolate flake.
