- A signature bake,
- A blind challenge or;
- A showstopper.
This week, we are recreating a bake from the last series. I have chosen Frances’s Millionaire’s Shortbread Banoffee Traybake to be inspired by. Due to being unable to eat dairy, this recipe will be made so that my daughter and I can enjoy it too.
Dairy Free Millionaire’s Shortbread Banoffee Traybake inspired by Frances Quinn
- For the shortbread
- 200g Stork (block)
- 100g golden caster sugar
- 300g plain flour
- 1 tsp vanilla extract
- For the topping
- 150g Stork (block not spread, the spread contains dairy products)
- 150g golden caster sugar
- 50g golden syrup
- 300g Condensed coconut milk (we made our own)
- 1 banana, mashed
- 250g dark chocolate
- Preheat the oven to 180C fan, 160C/350C/Gas 4. Place some greased lightly baking parchment in two round cake tins.
- Put all the shortbread ingredients in the food processor and pulse to form a smooth dough.
- Divide the mixture into two and press it firmly into the base of the tins. Prick all over with a fork and bake for 25 minutes, until lightly golden brown and firm to touch. Leave the shortbread in the tin to cool.
- For the caramel, place the Stork, sugar, syrup and condensed milk into a saucepan.
- Stir over a low heat until the Stork has melted. Boil gently for 10 minutes, stirring all the time.
- Stir in the mashed banana when the mixture is thicker then leave to cool.
- Melt the chocolate in a bowl over a pan of simmering water.
- Pour the caramel over the shortbread bases. Leave to cool slightly and pour the chocolate over to cover.
- Place in the fridge for at least an hour.
- Slice into squares and enjoy with a cup of tea or glass of homemade lemonade!
I will write the recipe we’ve used for the coconut condensed milk later this week.
Do you have any favourite dairy free dessert recipes?