Über Quick Banoffee Pudding Dessert Recipes

WORLD'S BEST BANOFFEE CHOCOLATE PUDDINGS

Steps:

• To make the dulce de leche preheat the oven to 220 celsius (425 Fahrenheit) and pour the condensed milk into a casserole dish and sprinkle with sea salt and stir to combine. Covering with a tight fitting lid or foil and place the casserole dish inside a large roasting pan and fill with water so that the water level is ½ the height of the casserole dish. Bake for 90 minutes until golden. Set aside to cool completely. If your dulce de leche appears lumpy after it comes out of the oven don't panic. Use an immersion (stick blender) to blend until smooth and glossy.
• Heat a large frying pan over a medium low heat and add the butter. Once the butter has melted add the banana slices (you may have to cook the bananas in a couple of batches) and fry until softened. Remove from the heat and set aside to cool.
• Take 6 small glasses and divide the dulce de leche between them. Top with the banana slices and set aside.
• In a small saucepan add the flour and sugar and whisk in a small amount of milk and combine until a smooth paste forms. Add the remaining milk and whisk and place over a medium low heat. Whisk until the mixture thickens. This can take some time, you don't need to whisk all the while, but do keep an eye on the mixture and whisk now and again to prevent lumps forming.
• Remove from the heat and add the chocolate. Leave the chocolate to melt for a minute before whisking into the mixture. Divide the chocolate mixture between the glasses and refrigerate until ready to serve. Serve topped with a dollop of cream and grated chocolate.

ÜBER-QUICK BANOFFEE PUDDING / DESSERT

Steps:

• Pre-heat your oven to 200c / 400f.
• Slice up the banana and place it on an over-sized sheet of tin foil.
• Dot the two tablespoons of dulche du leche over the top of the bananas.
• Bring the opposite corners of the foil together to make a little banana parcel.
• Bake in the oven for approximately 15 minutes.
• While the banana is cooking, break your two digestive biscuits / graham crackers into little pieces in a bowl.
• When the bananas are cooked, empty them and the dulche du leche out onto your digestive biscuits / graham crackers and mix well.
• Leave to cool for a minute or so and then eat it all up while it's nice and hot!

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

BANOFFEE BREAD AND BUTTER PUDDING

Steps:

• Preheat oven at 220 c/425 f/ gas 7.
• Cut bread in half diagonally.
• Gently melt butter in pan then stir in sugar and honey until melted.
• Add bananas.
• In a seperate pan gently heat milk + cream.
• Lay half the bread in a small/med oven proof dish and pour half the banana mix then half the milk/cream mix. then lay the rest of the bread, banana mix and cream mix.
• Bake for 12-15 mins until golden.

BANOFFEE MESS

Steps:

• Lightly whip the double cream in a large bowl, then crumble in the meringue nests. Carefully fold in the sliced bananas, (use 5 or 6 depending on size), and swirl in the toffee sauce. Spoon into the 6 dishes, then scatter over a handful of the pecan nuts and drizzle with a little more toffee sauce.