The building that houses McHugh’s, on Queens Square in Belfast, is the oldest in the city. Located in the dock area under the gaze of the Albert Clock and adjacent to the River Lagan, McHugh’s is an integral piece of Belfast’s current and future revitalization. The Prince’s Street entrance opens into a dramatic gallery with massive eighteenth-century oak trusses, while a restored ship boiler embedded in the walls warms the area. The bar-restaurant prides itself on a reputation of good food, entertainment, and atmosphere, giving McHugh’s the enviable title of “the best little ale house” in Belfast. McHugh’s is also included on the historical pub crawl of Belfast sponsored by Baileys Irish Cream. A glass of the creamy whiskey-based liqueur would make a decadent accompaniment to this rich banana-laden toffee pie, known as “banoffe.” McHugh’s is a member of Irish Pubs of Distinction.
SERVES 8 TO 10.
CRUMB CRUST
1 cup crumbs from Irish digestive biscuits, such as Carr’s or McVitie’s brand (6 to 8 biscuits)
3 tablespoons unsalted Kerrygold Irish butter, melted
FILLING
1 can sweetened condensed milk (not evaporated milk), such as Eagle brand
2 bananas, peeled and sliced
Crème fraîche or whipped cream for topping
1 To make the crust: Preheat the oven to 350°F. In a small bowl, combine the crumbs and melted butter. Press the crumb mixture onto the bottom of a 10-inch round quiche pan or tart pan with a removable bottom. Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and let cool on a wire rack.
2 To make the filling: Pour the sweetened condensed milk into a 2-quart glass microwavable bowl. Microwave on 50 percent power (Medium) for 4 minutes, stirring after 2 minutes. Reduce to 30 percent power (Low) and microwave for 12 to 16 minutes, stirring briskly every 2 minutes, or until the mixture is thick and toffee-colored. Remove from the microwave and let cool slightly. Alternatively, put the sweetened condensed milk into the top of a double boiler set over boiling water. Over low heat, cook, covered, for 1 to 1½ hours, or until thick and toffee-colored. Beat until smooth.
3 Arrange the sliced bananas in concentric circles over the crumb crust. Spread the toffee over the bananas and let the toffee set for 30 minutes.
4 To serve, cut the pie into wedges and top each slice with crème fraîche or whipped cream.
At Johnnie Fox’s Pub, in Glencullen, County Dublin, the chef uses raspberries in his banoffe pie, which he says “grow as big as strawberries.” Since most raspberries aren’t this large, I’ve added strawberries as well; the two are a pleasant alternative to bananas. Prepare the crumb crust and toffee as described in the recipe. Spread the toffee over the crust. Whip 2 cups of heavy cream with an electric mixer until stiff peaks form. Spread it over the toffee. Hull 1½ pints (about 20) strawberries. Starting in the center, stand the strawberries up in concentric circles over the whipped cream. Place the ½ pint of raspberries in between the strawberries. In a microwave oven, heat half a 10-ounce jar of apricot preserves with 1 tablespoon of water for 20 to 30 seconds, or until runny. Let cool for 5 minutes, then spoon over the strawberries and raspberries to glaze the fruit. Refrigerate for at least 1 hour.
