Thursday, 14 July 2016

Butterscotch and Banana pudding.

Cape Malay Cooking with Fatima Sydow 

Ingredients .

1 packet of ladyfingers
1 tin of caramel
2 cups of hot pouring custard
1 packet of Moirs butterscotch instant pudding made as per packet instructions in a bowl and set in fridge.
5 bananas peeled and cut into slices
250 ml of fresh whipping cream whipped with 1 tablespoon of icing sugar and a teaspoon of vanilla essence .
1 small slab of milk chocolate to grate over cream .

Method .

Take your lady fingers and spread the caramel equally on each lady finger , top side only and lay it down neatly in a large deep dish . Next pour over your hot custard ( it must not be thick) . wait for custard to cool down with the Lady fingers .

Next take your prepared and chilled butterscotch pudding and spoon mixture over the custard and spread evenly . Next spread the slices of banana evenly over the butterscotch , next spoon and spread the whipped cream over the bananas and grate over the chocolate .

Place in fridge overnight . Or for about 6 hours to allow the biscuit to soften .

This recipe is so delicious and is a family favourite .

Delicious .

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