INGREDIENTS
6 tbsp butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 tsp. ground cinnamon
2 tins condensed milk
3 large, firm bananas
1 1/2 cups whipping cream
1 tablespoon packed light brown sugar
DIRECTIONS
The secret of this delicious pudding lies in the condensed milk. Immerse the cans UNOPENED in a deep pan of boiling water. Cover and boil for 3 hours making sure that the pan does not boil dry *(see CAUTION).
Meanwhile, in a bowl, combine crumbs, sugar and cinnamon until thoroughly mixed. Add the melted butter. Stir or blend together with your hands. Press evenly into the bottom of a 9-inch round or square pan. Bake the crust at 325 degrees F for about 10 minutes. Cool.
After the 3 hours are done, remove the tin and leave to cool a little (you could pour cold water on it to cool the outside). When cool enough to handle, open the tin carefully - the condensed milk will have caramelised and may well shoot out the opening. Pour/spoon the toffee from the tin onto the crust. Place back in the fridge to cool.
Slice the bananas and arrange them on top of the toffee. Whip the cream with the brown sugar until stiff, then fold on top and smooth out. Dust with cocoa powder for effect.
*CAUTION
It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 3 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.
NOTE: 3 hours is a really long time, but you can substitute "dulce de leche" for the cooked toffee. The taste is just as fabulous.
NOTE: Instead of a graham crust, you can use a regular pie crust. You could also easily use tart shells. Another variation I've seen is an oreo crust.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Yellow
Food on Friday: Pies and Tarts
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