| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Coxon’s kit, Coxon1 | 4 | servings | |
INGREDIENTS
| 250 | g | Butter |
| 175 | g | Self raising flour |
| 3 | Eggs | |
| 175 | g | Caster sugar |
| 1 | lg | Banana |
| 60 | ml | Whisky |
| 60 | g | Brown sugar |
| 30 | g | Walnuts; lightly broken |
| 90 | g | Caster sugar |
| 60 | g | Butter |
| 90 | ml | Double cream |
| 60 | ml | Whisky |
INSTRUCTIONS
PUDDING TOFFEE SAUCE Grease 4 x1 inch glass ramekins and dust with a little flour. Cream the butter and sugar until light and fluffy. Add the eggs a little at a time and beat well. Fold in the flour and place the mix into a piping bag. Dice the banana and mix with the sugar, whisky and lightly broken walnuts, place into the base of the moulds. Divide the mixture into 4 and pipe over the banana topping. Cover with foil and place into a double boiler in the oven for 40 minutes or until firm to the touch. Toffee sauce: Dissolve the sugar in a heavy based pan and add the butter, cook until golden. Add the double cream and whisky, serve with the pudding. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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