posted by jan law 07-16-99 6:06 AM
Microwave Toffee Sauce
1 can (440 g.) condensed milk
2 tablespoons golden syrup
30 g. butter
In a heatproof dish in the microwave. Heat on Medium-High till the butter has melted and stir, then in two minute increments till the sauce has thickened. Stir every time you check.
This is, obviously, much quicker than the other method, but you have to be more careful not to overcook the high fat/sugar content means it will boil/crystallise/burn quite quickly.
What do with the sauce:
Slice a banana thinly, splash the slices with lemon juice to avoid discolouration, and place in the bottom of the pastry case, before adding the caramel.
Use individual pastry cases by placing thin cookies on a patty tin (Arnott's Honey Smacks for the Aussies) in a medium-high oven for 3-5 minutes, then take out and using a clean tea-towel, press the cookies gently into the indentations in the pan.
You need to work quickly while the cookies are warm. Let them cool for about 1 minute then turn out and there you are!
Plop in a spoonful of caramel and top with a swirl of whipped cream.