Strawboffee pie is Summer’s answer to banoffee pie. And once you have mastered this easy recipe, you will hold the key to both of these gorgeously seductive puddings from our repertoire.
Our point-of-sale sign for this pudding reads ‘simply orgasmic’, and these words summarise the divine combination of four simple components: sweet biscuit base, caramel toffee, soft cream and fresh fruitiness. Boiling the condensed milk is best done a day in advance but you can do several cans at once and keep them in the cupboard… the rest is as easy as pie!
For the filling:
- 397g can of condensed milk
- 350ml double cream
- 350g strawberries, hulled
For the biscuit base:
- 250g digestive biscuits
- 125g unsalted butter
Place the unopened can of condensed milk in a large saucepan and cover completely with water, making sure it comes at least 1cm above the top of the can (it is more efficient to do several cans at the same time, thus filling the saucepan). Cover the pan, bring to the boil, then reduce the heat and simmer gently for 4 hours, topping up regularly with water to keep the can covered. Remove from the heat and leave to cool in the water.
Line the base of a 25cm loose-bottomed tart tin with a double layer of cling film. Put the biscuits in a bowl or a plastic bag and crush them to small crumbs using the end of a rolling pin; alternatively, you could whizz them in a food processor.
Melt the butter in a pan, remove from the heat and add the crumbs. Stir until they are evenly coated in the butter.
Spoon the mixture into the lined tin, distribute evenly, then cover with another sheet of cling film and press flat with the back of a spoon. Use your fingertips to make sure the edges are well pressed down. Chill in the fridge or freezer for about an hour, until firm.
Using an electric mixer or hand whisk, whip the cream until it forms soft peaks. Be careful not to over-whip to full stiffness, as this would greatly affect texture, flavour and enjoyment.
Now assemble the pie. Remove the base from the fridge or freezer, take off the top layer of cling film, then carefully lift the base out of the tin and peel away the bottom layer of cling film.
Place on a dish with a flat surface (otherwise it may break). Using a palette knife or a large spoon, spread with the condensed milk – you might need only three-quarters of the can; it’s very rich and sweet and you can tailor the amount to your preference.
Spread the soft whipped cream on top, then arrange the strawberries over it. Small ones can be left whole; larger ones are better quartered and stuck in the cream pointing upwards to give dynamic visual appeal. You can keep the pie in the fridge but it’s best enjoyed on the day.
Konditor and Cook: Deservedly Legendary Baking by Gerhard Jenne (Ebury Press). Photography by Jean Cazals.