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1.
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Place half the soya lowfat milk and all the sunflower oil in an ice-cube tray.
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Freeze till solid.
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2.
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Cut the bananas into small pcs, place on a plate and freeze solid.
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3.
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Place a mixing bowl in freezer (to hold the ice cream later).
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4.
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One hour before serving, dissolve the coffee pwdr in the boiling water and put it in the blender with the sugar, unfrozen soya lowfat milk, frzn soya lowfat milk, frzn oil and frzn bananas.
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Blend till thick and smooth.
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5.
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Put ice-cream into the cool mixing bowl and replace in freezer.
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Beat occasionally.
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The ice-cream needs to be soft but hold its shape.
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If it starts to get too hard, put it in the fridge for a while.
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For the pastry case:1.
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Mix flour, baking pwdr and salt in a bowl.
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2.
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Rub in fat.
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If the fat is very hard it can be grated.
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If soft, use a fork to mix it in.
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3.
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Stir in the water.
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If you leave the pastry in the fridge for half an hour at this stage, it makes it easier to roll out.
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4.
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Roll out pastry and use it line a greased, floured, 7in diameter flan tin, or possibly four 3in individual tins.
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Prick the base proportionately all over with a fork.
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5.
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Bake for 10 min in a preheated oven 200 C/400 F/Gas
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6.
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For the toffee filling:1.
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Place sugar and soya lowfat milk in a saucepan.
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2.
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Heat through and simmer gently with the lid off, stirring occasionally, for 45 min.
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Remove from heat.
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(It may appear to curdle at first, but this effect will disappear).
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To assemble Banana Toffee pie:Fill pre-cooked pastry case with toffee filling.
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Spread flat.
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Cover with slices of banana.
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Just before serving, spoon or possibly pipe soft coffee ice cream on top of pie.
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Sprinkle with grated chocolate or possibly flaked almonds.
