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His on-screen character is more likely to be found at the 'wrong end' of a cow, but when he's relaxing at home, actor Dominic Brunt can often be found with his sleeves rolled up for very different reasons!

Best known for his role as loveable vet Paddy kirk in ITV's popular soap Emmerdale, Dominic is a self- confessed sweet-tooth and likes to indulge in a bit of baking. he says: "I find cooking incredibly relaxing - especially after a long day of filming. It's a great way to unwind and there's the obvious pleasure of being able to eat the fruits of your labour!" Off screen, Dominic is a self-confessed zombie obsessive and, together with fellow Emmerdale actor Mark Charnock (Marlon Dingle), has organised five zombie film festivals in Leeds.

The two good friends also star in a new spin-off DvD called Emmerdale: Marlon and Paddy's Big Night In, which is due out later this month. Emmerdale producer Tony hammond said: "Dominic and Mark are exceptional actors with genius comedy timing. The Big Night In project is a brilliantly written spin-off giving them even more scope to show their true comedic skills."

And for the perfect Big Night In, why not try Dominic's signature dish - Banoffee Pie?

Banoffee Pie

Ingredients

Packet of hobnobs
Large knob of butter
4 bananas
2 tins of condensed milk
2 flakes
1 tin of squirting cream

Method

  • Melt the butter on a medium heat in a saucepan. Break half/three quarters of the packet of hobnobs into the saucepan and stir together. Set the contents flat at the bottom of a serving dish and pat down with your hand.

  • Place the two tins of unopened condensed milk into a large pan of boiling water for an hour and a quarter. Make sure the water is topped up at all times from a kettle and don't allow the pan to boil dry.

  • Slice the bananas into pieces and cover the hobnobs with them.

  • Open the tins of condensed milk carefully using a cloth to cover them so to avoid being squirted by the boiling milk on initial insertion of the can opener.

  • Pour the now caramelised milk over the top of the bananas. Leave to cool for half an hour then leave to set in a fridge for half an hour.

  • Sprinkle the flakes over the cooled Banoffee and serve with the cream.


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