Baked banana and toffee pudding

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 6
Servings 6


  • 300
    canned Nestlé Dessert Cream
  • 150
    Nestlé Ideal Evaporated Milk
  • 150
  • 200
    brown sugar
  • 3
    bananas, thinly sliced
  • 500
    readymade sponge cake, sliced


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.

Read more on: bake  |  fruit

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