Butterscotch banana pudding
Skill level: Bit of effort
If you love the combination of bananas and toffee you will love this indulgent dessert that is easy to make. It will remind you of instant desserts from the 1970’s but is so much nicer. Make the caramel ahead, it will keep for 3-4 hours and the cream and caramel mixture can also be made ahead and chilled in the fridge ready to serve, stress free! Add as little or as much caramel as you like, according to your sweet tooth!
- Butter, for greasing
- 200g granulated sugar
- 4 bananas, peeled
- 150ml double cream
- 150ml thick Greek yogurt
- 3tbsp caramel condensed milk
- Juice of 1 lime
Instead of caramel condensed milk you can use Dulche de leche a rich toffee sauce available in jars.
- Line a baking tray with foil and butter thinly.
- Place the sugar in a medium frying pan and cook on a medium heat until the sugar dissolves and starts to turn a caramel colour at the edges. Do not stir until almost all the sugar has dissolved and turned colour or it will crystalise. Shake the pan occasionally if necessary to make sure it all melts. Cook until the sugar turns a deep golden colour then immediately pour it onto the oiled baking tray and leave to set.
- Place the bananas and caramel condensed milk into a food processor with the lime juice and blend until smooth
- Whip the double cream until thick then fold in the Greek yogurt. Add the banana mixture and stir well. Divide between serving dishes and top with the remaining sliced banana.
- Break up the caramel and scatter with the caramel shards.