Lucky Recipes

Something Sweet

Habanana Toffee Pud


  • Cooking Time: 20 minutes
  • Difficulty: You can handle it
  • Serves: 6
Habanana Toffee Pud

Ingredients

• 1 LARGE SUPER RIPE BANANA

• 100ML CREAM

• HANDFUL WALNUTS

• 2 CUPS VANILLA ICE CREAM

• 1 TSPN LUCKY TACO HABANERO HOT SAUCE

• CHILLI SALT

• CHOCOLATE SAUCE

• GINGER NUT BISCUITS

• 1 LIME

• 1 TBSPN CHILLI FLAKES

Method

• BLITZ BANANA, ICE CREAM, CREAM, SALT & HABANERO HOT SAUCE IN A FOOD PROCESSOR. WHEN IT’S SMOOTH POUR INTO A JUG AND SET ASIDE.

• PUT 10 GINGER NUT BISCUITS INTO A PLASTIC BAG. SMASH WITH A ROLLING PIN UNTIL THEY BECOME ‘CRUMBY’. MIX THE CRUMBS WITH THE ZEST OF THE LIME & CHILLI FLAKES & A PINCH OF SALT.

• GET 6 DISPOSABLE PLASTIC CUPS. CUT THEM DOWN, SO THEY’RE ONLY ABOUT 50CM HIGH.

• SPRINKLE SOME OF THE GINGER CRUMB INTO THE BASE OF EACH CUP.

• ADD A SQUIRT OF CHOCOLATE SAUCE OVER THE CRUMBS.

• ADD A SPRINKLE OF ROUGHLY CHOPPED WALNUTS TO EACH CUP.

• POUR IN YOUR HABANANA ICE CREAM - MAKE SURE ALL POTS ARE LEVEL.

• PUT THE POTS INTO THE FREEZER FOR AT LEAST 3 HOURS TO SET.

• POUR A CIRCULAR BLOB OF TOFFEE SAUCE SLIGHTLY OFF CENTRE ON THE PLATE.

• TURN YOUR HABANANA POTS OUT ON TOP OF THE TOFFEE PUDDLE. YOU SHOULD BE ABLE TO SQUEEZE THEM OUT OF THE PLASTIC CUPS. BEST TO LEAVE THEM UPTURNED ON THE PLATES FOR 10 MINUTES BEFORE SERVING, SO THEY SOFTEN SLIGHTLY.

• SPRINKLE SOME MORE OF THE CHILLI, LIME GINGER CRUNCH OVER THE TOP & TUCK IN!


TOFFEE SAUCE

• 1 CUP CREAM

• 1/2 CUP DARK BROWN SUGAR

• 1/2 CUP SUGAR SYRUP (MELTED WHITE SUGAR IN BOILING WATER - 1 CUP SUGAR TO 1 CUP WATER)

• 4 TBSPNS BUTTER

• PINCH SALT

1. MELT ALL INGREDIENTS & BRING TO THE BOIL IN A SAUCEPAN. WATCH YOU DON’T BURN IT! IT’LL SPILL OVER THE SAUCEPAN AS SOON AS YOU TAKE YOUR EYES OFF IT (YES, I’VE DONE THIS). WHISK THE MIXTURE QUICKLY AS IT REACHES THE BOIL. THEN TURN DOWN TO A SIMMER FOR 15 MINUTES. IT SHOULD THICKEN AND DARKEN. ONCE YOU’RE HAPPY AND IT TASTES LIKE HEAVEN - IT’S DONE! LEAVE TO COOL.BLITZ BANANA, ICE CREAM, CREAM, SALT & HABANERO HOT SAUCE IN A FOOD PROCESSOR. WHEN IT’S SMOOTH POUR INTO A JUG AND SET ASIDE.

2. PUT 10 GINGER NUT BISCUITS INTO A PLASTIC BAG. SMASH WITH A ROLLING PIN UNTIL THEY BECOME ‘CRUMBY’. MIX THE CRUMBS WITH THE ZEST OF THE LIME & CHILLI FLAKES & A PINCH OF SALT.

3. GET 6 DISPOSABLE PLASTIC CUPS. CUT THEM DOWN, SO THEY’RE ONLY ABOUT 50CM HIGH.

4. SPRINKLE SOME OF THE GINGER CRUMB INTO THE BASE OF EACH CUP.

5. ADD A SQUIRT OF CHOCOLATE SAUCE OVER THE CRUMBS.

6. ADD A SPRINKLE OF ROUGHLY CHOPPED WALNUTS TO EACH CUP.

7. POUR IN YOUR HABANANA ICE CREAM - MAKE SURE ALL POTS ARE LEVEL.

8. PUT THE POTS INTO THE FREEZER FOR AT LEAST 3 HOURS TO SET.

9. POUR A CIRCULAR BLOB OF TOFFEE SAUCE SLIGHTLY OFF CENTRE ON THE PLATE.

10. TURN YOUR HABANANA POTS OUT ON TOP OF THE TOFFEE PUDDLE. YOU SHOULD BE ABLE TO SQUEEZE THEM OUT OF THE PLASTIC CUPS. BEST TO LEAVE THEM UPTURNED ON THE PLATES FOR 10 MINUTES BEFORE SERVING, SO THEY SOFTEN SLIGHTLY.

11. SPRINKLE SOME MORE OF THE CHILLI, LIME GINGER CRUNCH OVER THE TOP & TUCK IN!


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