Berroffee Pie – Nutbourne Vineyards
This is our version of a classic Banoffee Pie using strawberries, raspberries and blueberries in place of banana. The original recipe was created at The Hungry Monk Restaurant in East Sussex in the...
Ingredients
- 1 x 400g Tin of Condensed Milk
- 225g Hobnob or Digestive Biscuits
- 100g Butter
- 250ml Double Cream
- 2 Tablespoons Elderflower Cordial (optional)
- 150g Strawberries, cut into quarters
- 100gm Raspberries
- 100g Blueberries, cut into halves
- 50g Hazelnuts, crushed and lightly toasted
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