Baked banana and toffee pudding

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (6)

300.00 ml nestlé dessert cream — tinned
150.00 ml evaporated milk
150.00 g butter
200.00 g brown sugar
3.00 banana — thinly sliced
500.00 g sponge cake — ready-made, sliced
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Method:

Gently heat half the cream with evaporated milk in a saucepan.
In another saucepan, make a toffee sauce: Heat butter and sugar gently until butter is melted and sugar is dissolved, then slowly add remaining cream. Simmer for 3 minutes, remove from heat and add bananas.
Preheat oven to 190 ºC.
Layer half the cake slices in a 20 cm ovenproof dish. Pour over hot cream and milk mixture and spoon over half of toffee sauce.
Cover with rest of cake, pour over remaining cream and milk mixture and spoon over rest of toffee sauce. Bake for 15 minutes.
Serve hot. Drizzle dessert cream over the top if desired.



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