Friday
Me and Phil went out to Sainsbury's on Friday night to restock our flat makeshift 'cocktail bar' (really the desk we should use for admin and work...!) We bought the most alcohol i've bought in my life, didn't get ID'd and then celebrated by getting practice making cocktails for the big party next month. If you're coming...word of advice, don't ask Phil for a Long Island Ice Tea...
We bought gin, vodka, white rum, triple sec, tequila, grenadine, mixers, lemon and lime.
Bring on the parday!
Saturday
Saturday was quite a dull one really. I made a massive fry up to get the day going with a few bits that Nick gave me before sailing off this month. It was actually quite nice to pig out a bit haha and then I got to work on brushing up on my highway code for the big driving theory exam this month. I'm quite optimistic i'll be able to nail it. It's all quite easy to get the hang of... fingers crossed! Watch out roads, not long now!
Sunday
They have the pumpkin spiced latte's back in Starbucks! Yes Autumn, hello!
I had more of the same revision today but took it on a walk to Starbucks in town as the weather was so nice for October - I had to de-layer half way through the walk!
I also accidentally went to a few shops on my way to the gym after Starbucks, whoops.
My invitation arrived this weekend for the big anniversary party in Scotland for my aunty and uncle in November. I can't tell you how excited I am for it, it'll be amazing to get a chance to see everyone because I missed the official annual summer trip up there whilst I was dancing away at V Festival. None of these dresses really fit the bill but I loved the print on the top Topshop dress. (The other two are from Zara, which fyi I'm really disappointed with their finishing on at the moment. They've really gone down in quality and this isn't reflected in their price at all.)
Tonight I baked:
Ingredients
For the caramel
100g/3½oz unsalted butter
100g/3½oz caster sugar
400g/14fl oz can condensed milk
For the banoffee pie
150g/5 oz digestive biscuits, crushed
230g/8oz pecans, halved
75g/3oz butter, melted
3 large bananas, chopped
250ml/10½oz double cream, whipped until soft peaks form when the whisk is removed
cocoa powder, for dusting
For the caramel sauce
125g/4oz unsalted butter
125g/4oz soft light brown sugar
125ml/4fl oz coconut milk
Preparation method
For the caramel, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves.
Add the condensed milk and slowly bring to the boil, stirring continuously, to make the caramel. As soon as the mixture thickens and begins to smell of caramel, remove from the heat and allow to cool.
Meanwhile, for the banoffee pie, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.
Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.
Add the chopped bananas to the caramel mixture and mix well, then spread the mixture over the biscuit base.
Transfer to the refrigerator to cool for 30 minutes.
Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer.
Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.
For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.
To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.
I definitely got my bake back! It was so tasty! I think I could have possibly boiled my caramel more so that it held together a bit more when the cream was added on top. I put it in the freezer to help resolve that though. Also wouldn't recommend the caramel sauce bit aswell as the whole pie. It's really sweet without it.
That's it!
Lots of weekend love,
Bx
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