Saturday, January 22, 2011
Recipe: Quick Banoffee Puddings
My dad told me the most hilarious thing whilst I was making these. He said "up until the age of 40 I always though Banoffee Pudding was named after the guy that created it- 'Mr Banoffee'". He is actually such a numpty bless 'im. He also pointed out that I shouldnt really be making these, as me, mum and dad are on diets, so we shouldnt really be eating anything that involves toffee or cream- let alone both! But I had a really ripe banana and had a jar of dulche de leche in the cupboard which had been there for ages, so I thought what the hell. Dulche De Leche is this gorgeaus Spanish toffee sauce. I get it from my local farm shop, but if you can't find any of it yourself, i'm pretty sure Carnation do something very similar. You would find it in the baking section of the supermarket.
Bannoffee Cups (makes 4) 84p per portion
125g (half a packet) Fox’s butter crinkles biscuits
1 450g jar dulche de leche, or 400g tin carnation caramel
1 very ripe banana, mashed up
40ml double cream
Dark chocolate, finely grated
1. Crush the biscuits until fine crumbs (either in a processor or just bash it up with a rolling pin). Spoon the crumbs equally into 4 glasses of your choice (I use wine glasses).
2. Mix together the dulche de leche, ripe banana and double cream into a fairly smooth consistency. Spoon equally into the 4 wine glasses. Put in the fridge until ready to serve.
3. Before serving, pipe some whipped cream into the glasses, and sprinkle with some finely grated dark chocolate. Serve!