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Clover Fresh Milk Sticky Banoffee Pudding

Clover Fresh Milk Sticky Banoffee Pudding

Clover Fresh Milk Sticky Banoffee Pudding

Recipe by Melandie Esterhuizen

250ml Clover Fresh Milk
250g Dates, Chopped
85g Clover Butter
175g Light Brown Sugar
2 eggs
175g Self raising flour
3 Bananas, Mashed
100g Chocolate chips, Chopped

For the Sauce:
130 g Muscovado Sugar
100g Clover Butter
200 ml Clover Cream

To Serve:
Clover fresh cream, whipped
1 Banana, Sliced into 3 cm slices
Castor sugar to roll the bananas in
Nut Brittle, Chopped

Preheat the oven to 180oC
In a medium saucepan heat the milk. Set aside and add the dated and allow them to soften for at least 20 minutes. Use a fork to mash them once soft.
In a large bowl cream together the sugar and butter. Incorporate the eggs one at a time.
Fold in the flour until well incorporated. Fold in the Mashed Clover milk and dates, Mashed bananas and chocolate chips. Pour into a greased ovenproof baking dish. Bake for 30 – 35 minutes.
While the pudding is in the oven make the sauce by adding all the ingredients into a saucepan. Cook for about 10 minutes before removing from the heat. Pour over the warm dessert. Keep about ¼ sauce for serving.
Roll the banana pieces in the castor sugar. Heat up a pan and caramelise the Banana pieces.
Serve the pudding with a dollop of fresh cream, Drizzle with toffee sauce. Top with caramelised banana and sprinkle with the chopped nut brittle for some extra crunch

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