Even with us both currently sober – my birthday led to an arrest and court-ordered AA, what of it? – my cheeky B-squared reunion with Benny Affleck was completely off the chain!
Seriously … how is that possible? Is this old age? Is drinking not, shudder, required for a good time? Actually, don’t answer that … I’d rather not know.
Anyway … I obviously met Benny – and Matt – while attending Cambridge Rindge and Latin High School in the 80s. I, again obviously, immediately spotted their talents and quickly moulded them into the writer/director/actors that you know and love day.
Unless you’re Jimmy Kimmel / Matt Damon … but that isn’t a prob for my boy Benny.
As I mentioned, I’ve tried to keep my distance with Benny for the last year or so given the scandalo with nannies … on account of my past work as a nanny and off the charts sex-appeal.
Thankfully his reunion with Jen means that I can up my profile and celebrate his Gone Girl – and pitch Tina Fey’s Tyler Perry sequel, Girl I thought you were gone – Batman vs. Superman nudity and enquire about the prospect of Justice League shower scenes.
With that, I needed something to sweeten the deal and cut through my thirst, so settled on our favourite Benoffee Affleck Pie.
Be warned, this is insanely sweet. And I mean, insanely sweet – which is great to counter thirst, FYI – but make no mistake, banoffee is always a win. Plus, the banana means it’s healthy and the cream kind of cuts through the caramel.
You can’t go past that – enjoy!
Benoffee Affleck Pie
Serves: 2 Boston boys … 8-12.
200g muscovado sugar
200g butter, plus 75g for the crust
2 x 400g can condensed milk
200g butternut crunch biscuits … or digestives or something of that ilk, but butternut crunch are amazing, crushed
4 bananas, sliced on the diagonal
400ml double cream, whipped until soft peaks form
Start by making the toffee by combining the sugar and 200g of butter in a saucepan over medium heat and stir until combined and the sugar dissolves. Slowly stir in the condensed milk and bring to the boil, stirring continuously until the mixture thickens, gets darker and smells like caramel. Remove from the heat and allow to cool.
While that is cooling, blitz the biscuits in a food processor and melt the remaining butter. Combine, press into a pie dish and transfer to the freezer for fifteen minutes or so to kinda-sorta-semi-set.
Reserve about a quarter of a cup of caramel. Add half of the bananas to the remaining mixture, quickly stir and pour into the pie dish.
Whip the cream, and pour/layer on top of the caramel banana mixture. Arrange the remaining banana on top … and then drizzle over more caramel. Because why not?