Dessert Recipes - Banoffee cream pudding with white choc crumble
- Women`s Corner
- February 5, 2023
“Make sure the baking dish for the pudding fits inside a larger, high-sided pan for the water bath. Begin this recipe at least four hours ahead," says Phoebe Wood.
Ingredients:
- 300g ripe bananas
- 1/2 cup (125ml) maple syrup
- 8 eggs (at room temperature), lightly beaten
- 2 tsp vanilla bean paste
- 1/2 cup (110g) caster sugar
- 900ml pure (thin) cream
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- 250g dulce de leche (from specialist food shops)
- 180g white chocolate, finely chopped
- 100g roasted macadamias, roughly chopped
Method:
1. Preheat oven to 140°C. Place bananas and maple syrup in a blender and whiz until a smooth purée forms. Strain through a sieve into a large bowl, add the egg, vanilla and sugar and gently whisk to combine. Place cream in a large saucepan over medium heat and bring to just below boiling point. Gradually pour hot cream over the egg mixture, whisking continuously but gently until combined.
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2. Spread dulce de leche over the base of a 1.8-litre baking dish and pour egg mixture on top. Place dish in a large, deep pan and add enough boiling water to come halfway up the sides of the dish. Bake for 1 hour 40 minutes or until edges are set with a gentle wobble in the centre (the centre may seem quite wobbly but will continue to set as the pudding cools). Carefully remove from the water bath and stand on a wire rack until cooled completely. Refrigerate for 3 hours or until chilled and set.
3. Meanwhile, increase oven temperature to 180°C. Grease a large baking tray and line it with baking paper.
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4. To make the chocolate crumble, scatter chocolate on prepared tray and bake, stirring halfway, for 10-12 minutes until light golden. Stand for 5 minutes to cool, then crumble the chocolate into small pieces and combine with macadamia. Scatter over pudding just before serving.
This recipe is taken from https://www.delicious.com.au/recipes/
