Which British dessert was created at the Hungry Monk restaurant in East Sussex?

Banoffee pie was created at the Hungry Monk restaurant in East Sussex.

The dessert was developed in 1971 by restaurant owner Nigel Mackenzie and chef Ian Dowding at the Hungry Monk in Jevington. Its name combines “banana” and “toffee”, the two ingredients that define it.

The original dessert used a biscuit or pastry base, a layer of toffee made from boiled condensed milk, sliced bananas and whipped cream. It quickly spread beyond the restaurant and became popular in Britain and elsewhere.

Banoffee pie is sometimes written “banoffi”, but “banoffee” is the established spelling. The dessert is also often mistakenly described as American because of its pie format, although its documented origin is English and relatively recent.