Banana caramel pudding
Dean Edwards gives us an interesting alternative to bread and butter pudding, using croissants, bananas and caramel, then topping it off with a decadent chocolate sauce.
Serves 6
Ingredients
8 croissants, halved2 ripe bananas, sliced200g salted caramel4 egg yolks30g golden caster sugar400ml double cream200ml milk
For the chocolate sauce:
125ml water125g golden caster sugar30g cocoa powder30g chocolate (70% cocoa)
Method
Slice the croissants in half horizontally then place into a buttered baking dish, layering the banana inbetween.
Make the custard by gently heating the milk and cream. Add the salted caramel and bring up to a simmer, Whisk together the yolks and sugar then whisk in the heated cream, beating as you go.
Pour over the croissants and transfer onto a baking tray and fill with boiling water 2/3rds up and place in a pre-heated oven set at 160c for 35-40 minutes.
Bring the sugar and water to the boil in a pan, add the chocolate and cocoa powder and stir until fully incorporated. Reduce over a medium to high heat until thickened slightly, remove from the heat and set aside.
Before serving dust with icing sugar and enjoy with a drizzle of the chocolate sauce.
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