Raw banoffee pie

This is a dessert with a capital D. It’s an all-singing, all-dancing party piece that definitely doesn’t want to go home at midnight.

We’ve used a lot of raw dairy products here, which taste amazing and so much better than their pasteurised equivalents.

Edited recipe extract from Raw Is More by Eccie and Gini Newton, published by Kyle Books and distributed by Simon & Schuster Australia, RRP $35.