Jubilee Recipe: Berroffee Pie

Jubilee Recipe: Berroffee Pie


The Gladwin Family's special Jubilee take on a classic Banoffee pie uses red and blue berries with white cream - easy to make, hugely indulgent and just the way to celebrate 70 years of her Majesty’s reign.

The original recipe was created at The Hungry Monk Restaurant in East Sussex in the early 1970’s. We have gone back to the concept of boiling an unopened tin of condensed milk to make the most delicious caramel.

You will need an 8” loose bottomed tart or pie tin.


1 x 400g Tin of Condensed Milk

225g Hobnob or Digestive Biscuits

100g Butter

250ml Double Cream

2 Tablespoons Elderflower Cordial (optional)

250g Strawberries, cut into quarters

100g Blueberries, cut into halves

50g Hazelnuts, crushed and lightly toasted


Place the tin of condensed milk (unopened) in a small saucepan,
cover with water, bring to the boil then simmer over a low heat for 2 hours. Make sure you occasionally top up the water.

Line a loose bottomed or spring sided tin with a disc of greaseproof paper

Crush the biscuits or blitz them in a food processor.
Melt the butter, mix it into the biscuit crumbs, then press the mixture into the pie tin to make an even base and neat sides.
Chill in the fridge for an hour to firm up

Allow the heated condensed milk to cool then open the tin – it will have transformed into a thick golden caramel.
Stir in a pinch of rock salt, scrape all the caramel into the pie base and spread an even layer.

Whip the cream so it holds firm then fold in the elderflower cordial.
Spread a layer of the cream on top of the caramel.

Decorate with strawberries, blueberries and toasted nuts.

Slice, serve and enjoy! Add a dollop of ice cream on the side if you really want to go all out.