"noooo, Soreen is lovely as it is, don't do anything with it!"
They were right, of course, Soreen is lovely and we all like it in our house. However, my curiosity prevailed and I found a whole host of Soreen recipes on the website, and here is a little video showing how easy it is to make Soreen flapjacks.
I'm going to have to give these a try!
So what did I come up with....in the nick of time as the rest of the family were fast consuming my box of Soreen? I decided to make a Soreen Banoffee Pie.
I went for a quick and simple recipe. I'd not actually made banoffee pie before but I knew it had a base, then a toffee filling with bananas and cream on top. I used a Banana flavoured Soreen loaf for the base and decided not to add bananas. It wasn't a complete success, I'll explain why in a minute, but it did taste yummy and I would make it again with a little adjustment or two.
Soreen Banoffee Pie.
1 loaf of Banana Soreen
1 can of Carnation Caramel
300ml double cream
To make the base of the pie I whizzed up the Banana Soreen loaf into crumbs (sacrilege, I know)
I melted the butter in a pan and then added the Soreen breadcrumbs and mixed them together.
I squashed the mix into a small tin (7in) which I'd lined with foil...the idea was I could lift it easily out of the tin by lifting the foil when it was ready. It would be better to use a loose bottomed tin, but mine were too big. (I guess I could have used two loaves??)
I put the tin in the fridge for about 1/2 hour.
When Mary Berry makes the filling for a banoffee pie she puts the caramel in a pan with muscovado sugar and butter and heats it slowly while stirring for five minutes.
I'm lazy, I read the side of the can of caramel and it said to just put it in the pie and chill for 10 mins. So this is what I did.
Then I whipped up the cream and put it on the top.
When I came to serving the pie the filling was really sloppy and the result was a messy looking pie :(
I so wished I stuck to the Mary Berry recipe, you can't argue with the experts. Or maybe I could have just chilled it for longer because the next morning the remaining pie looked much firmer! The presentation is important, but this still tasted really nice despite it's floppy look.
Disclaimer: I was sent some Soreen to try out and asked to come up with a new recipe. All thoughts and opinions are my own.