"I like this."

"That's the classic petal."

(The banoffee pie is cut.) "Yeah. Oh, that was a good sound."

"That sounded right. Yeah."

"Very crumbly pastry. I know, it's lovely."

"Nice flavor on the caramel. It's very good."

"Interesting pipe work. It's sort of all over the place, but it's a nice decoration. Bit of a soggy bottom there."

"Pastry is a bit tough as well. It's been worked a little bit too much."

"Yeah. Caramel is perfect."

"That pastry looks a bit sad, doesn't it?"

"Nice and neat."

"It's quite dark, that caramel, isn't it?"

"But it's the right texture, I think."

"Weirdly, the pastry is under mixed because it literally just crumbles like an apple crumble. And that caramel is freakily dark. It's gone too far."

"I quite like this banoffee pie."

 "Yeah, it's beautiful, isn't it? The top's lovely. Nice and crisp."

"The caramel is not quite there. It probably needed a little bit of cooking out more. And pastry is really crispy."

"Mmmmm. Lovely."

"The caramel is nearly there, actually, but the overall flavor is lovely."

"Very good."

"Okay, this looks like a classic 1970s Banoffee, actually, doesn't it?"

"It's a bit tough again."

"Yeah. The pastry is definitely a bit hard."

"It's been overworked again."

"The whole thing is a little bit clumsy, but it tastes delicious. And the caramel was perfect."