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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

Cake:
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

Method:
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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