Marbled Bread Pudding

 

One rainy afternoon I called hubby who was on the way home from work, to get me something from supermarket, tomato ketchup and panadol,  long story short, he came and I found two loaves of bread... ups... I forgot to tell him I have done grocery shopping earlier this afternoon. It was just habit, went to grocery shopping and there has always been something I forgot.  Here we are... we stocked up 4 loaves of bread in the middle of the week. Can you tell how the story goes ? Yes... bread pudding. 

Found recipe from this site, seems this recipe quite popular, seeing how people responded to this post and how many people have tried out. I made two batches for folks at home as well as to bring to my friend's house. Will definitely repeat this recipe whenever kitchen's bread tin had surplus of stock.  

 Marbled Bread Pudding

• 4 slices of bread
• 170ml milk
• 200 ml condense milk (half tin)
• 1/2 cup of sugar
• 1 packet of agar agar (mine is 7 gr so I reduced amount of water)
• 800 ml water (I used 750 ml)
• 2 eggs
• 2 tbs butter
• 2 tbs of cocoa powder

methods
Process in blender, bread and milk until combine and smooth add egg and process a little while, pour in this mixture to a medium pan as well as water, agar and sugar gently stir and bring to boil in medium heat. Turn off the heat, add butter slowly mix with whisker until melt.

Divide into 2, mix cocoa powder to one of the mixture. Pour into square tin one cup of white mixture followed by chocolate, keep repeating this process until all mixture in the tin. Set it in a fridge.

 

Chilled Sticky Rice Pudding with Raspberries

Among our Indonesian friends there is a saying, if you change your name you should make "Bubur Merah putih" and distribute to your nearest neighborhood. The fact is it is not only a saying but also a cultural among Javanese to commemorate one’s birthday. Bubur merah putih, is a sort of sticky rice pudding sweetened due palm sugar, while the white one seasoned with a pinch of salt, and drizzled with thick salty coconut milk. Well, the colour is not really red in raspberry red it's more brown I may say. Dessert in this post has similarity with bubur merah putih, it has slightly same methods and same ingredients. The two main differences are the use of lemongrass and a touch of western ingredients.

I've got this rice pudding recipe from Delicious Magazine. The one that I grabbed from the library's self. You know, when things got bore,  I'd rather sit, grabbed a food magazine, buried my self and let the letters swim. At home I soaked a 1/2 cup of sticky rice in the container and left next to sink. Then I refrigerated it,  hoping that I can use it tomorrow. Oh .. well enough said, I forgot all about it until the 3th day. I was pretty sure this sticky rice is going to be cooked in no time. Yes, it overcooked and the rice pieces have no shape anymore,  but it surprisingly it was dead good. My younger daughter gave her verdict in Master Chef judge kinda style, hhmm it's 9 out of 10... ooh no it's 10 out of 10. Isn't she generous, is she ? lol.. 

This post also means to commemorate Indonesian's Independence day, well a little bit too late for 17th August,  but hey it's still August ☺ MERDEKAA....

Chilled Sticky Rice Pudding with Raspberries

Source Delicious Mag feb 2011 with some adaptations by Rita

1/2 cup sticky rice (soak at least 4 hours)
1 lemongrass stem
1 vanilla bean split seeds scrapped
400 ml water
200 ml coconut milk
1/4 cup caster sugar
200 gr yoghurt

250 gr raspberries
1/4 cup sugar

Place rice, lemongrass, vanilla pod and seeds, water, coconut milk and sugar in a pan. Bring to boil, then reduce the heat to very low and cook, stirring until thicken. Discard lemongrass and vanilla pod. Cool.

Stir yogurt into sticky rice mixture. Chill mixture until completely cold.

Meanwhile place half the berries in a pan, Stir in sugar and 1 tbs water and simmer over medium low heat. Reduce heat to low and cook, stirring for 2-3 minutes until berries have softened. Remove from heat and push though sieve, discard solids. Stir remaining raspberry into  the puree and allow to cool. Chill.

Divide between 4 small bowls. Serve with raspberries.

Agar Agar in Vanilla Custard

In the middle of the week, 2 weeks ago we went to a place where they exhibited arrays of children play experience. It wasn’t kind of toy that you normally find in the toy stores. It’s something to promote children to value their identity through play as well as to provide them with the experience to explore other materials of toy. Basically it was a sort of plastic-less, most of the toys they showed were made from nature ; such as wood, wool, stone, leather, tin, fabric, and plants. Giving children nature toys seems to be a great way of teaching them about environment and nature as well as promoting another culture outside of their own culture.

From all of their displays my most favourite was a tent that was built with wood and a piece of large thick fabric in swag style. In the front of it there was a tyre filled with stuff and on top of it was an old large tin, ready to help children to expand their imagination of campfire and how they become a swagman. Ahh.. it reminds me of the tent that I made for my daughters during last winter break, it was made from bamboo and thin white fabric, all corners were tied up with sisal. This tent was able to draw them from their computer. It wasn’t a game they played on the computer, they do like exploring an easy photo’s program and explore any graphics that suits their design. However it isn’t a healthy choice for them to stay in front of the computer for long time.

Meanwhile in the kitchen, for the iftar, I prepared this agar agar dessert for my family. Agar agar is substitute of gelatine, derived from red seaweed, it has firmer texture compare to jelly which made from gelatine and set pretty much quick in a room temperature. Best choice for those who are vegetarian or halal concern.  The one that I used in this recipe came in the yellow packet of Swallow Globe brand, it is easily found in Asian grocery store.  

I found a packet of pistachio pudding in my pantry, this one I bought from Turkish shop, I mix with this agar to get it hard and serve together with the custard. It was sort of gave extra flavour to this dessert. Hubby and my lil one love it while my first daughter picked the green cube like sorting out unwanted peas in the soup.

Agar Agar in Vanilla Custard
Ingredient:
1 large can of Del Monte Fruit Cocktail
Diced of cooked agar agar *find ingredient and method below
1 packet of "Turkish style pistachio pudding mix"  (optional) mix with 1 packet of Agar and cook according to direction, and set to cool in a tin, cut in cubes
1 batch of vanilla custard
serve in diced agar agar in the serving cup or bowl, topped with fruit cocktail. including the juice and pour the custard.


Agar Agar
1 packet of agar-agar
200 gr sugar
400 ml water
food coloring
pour in small pan agar-agar powder, sugar, water mix them well and bring to boil.
Once it boil keep stirring and turn the stove off, pour into the tin, let it cool to set.


Vanilla Custard
(Source : Morning Song)

500 ml light milk
100 ml sweet condense milk
100 ml sugar
2 tbs corn starch
1 tsp vanilla extract/ vanilla paste
a pinch of salt
2 egg yolk whisk lightly

Mix in the medium pan  milk, sweet condense milk, sugar and cornstarch bring to a boil in a heavy saucepan over medium heat, whisking contantly; boil, whisking constantly or until thickened.
Turn off from heat. Let the pan stay on top of stove,stir in egg yolk and vanilla. Whisk well and chill for 2 hours.

Almond Rhubarb Cake, Pear Almond Tart and A Beach Visit

The warm day has gone, we are facing real Autumn, cold and wet, really are not my kind of favourite, and I was at home by my self with some big words in my head told me my to do list for today, which is none of them domestic words, except one big loud, baking.   

I've never been in baking frenzy lately, until today. As Monday is my only day off, no piles of laundry, house in sparkly clean, assignment can wait ☺. I've got two ingredients lately that I wanted to whip up, right here in my own kitchen, rhubarb and Packham's pear. The recipe will be in the last section of this post.


Meanwhile, I've just remembered I had some pictures I took while my darling friend and her daughter visited from Sydney in the middle of April 2011, and we took them to St Kilda Pier and Brighton Beach. St Kilda Pier is only 5 kilometers from Melbourne. Its history dates back to 1853 when the St Kilda Pier and Jetty Company constructed a wooden jetty to assist the early settlers in unloading timber, building materials and firewood to St Kilda. As in Parks Victorian stated. 

In the end of the Pier there is a kiosk which quite historic, built in 1904, originally known as Parer's Pavilion and later renamed Kirby's Kiosk but locally known as St Kilda Kiosk.The original construction was devastated by fire on 11 September 2003 and continued on public service with much safe construction. I definitely will come back again for a cup of latte and poppy seed muffin as well a lovely sunrise.

Enjoying the beautiful site of Melbourne offered us a good mood, but suddenly we realized parking meter was ticking too, we went back to where we parked the car. And kept going South to Brighton Beach. This Brighton Suburb surrounded with luxury beach houses with luxury prices. While its beach surrounded with its famous row of vivid plumage of  beach huts or bathing boxes.

Back to baking. Those two cakes I baked today were done using food processor, hilariously easy. 


Pear and Almond Tart was adopted from Donna Hay Issue 39,Winter. To be honest I am in a completely utterly mad about Donna Hay Magazine {Ah well two adverbs, used to express this feeling }. I collect back-dated edition as well as don't want miss the new issue.  I love her vintage props as well as her easy recipe. Simple but true. 

Oopps, someone apparently pushed my double cream in deepest part of fridge, and it got frozen, meanwhile we devoured with custard. That's OK ...   

 

Pear and Almond Tart

90 gr butter, softened
½ cup (90 gr) brown sugar
2 eggs
1 cup(120gr) almond meal
¼ cup (40 gr) plain flour
¼ teaspoons finely grated lemon rind
2 Packham's pear, peeled, cored and quartered
½ cup (90gr) brown sugar extra (I skipped this)
raw sugar, for sprinkling
double cream, to serve

Preheat oven to 160°C (320°F). Place the butter and sugar in the bowl of food processor and process until just combined. Add the egg, almond meal, flour, baking powder and lemon rind and process until just combined. Spoon the mixture into lightly greased 9.5 cm x 33 cm loose -bottom fluted tart tin. Place the pears and extra  brown sugar in the bowl and toss to coat. Press the pears into the tart mixture and bake for 35-40 minutes or until cooked when tested with skewer. Sprinkle with raw sugar and allow to cool in the tin. Serve in double cream. Serves 6.


For Almond and Rhubarb Cake found recipe in here, with really great reviews. I used olive oil instead  of vegetable oil, its super moist, the right amount of sweetness, absolutely delicious the only drama was... need more generous amount of rhubarbs. Will do for next.

Almond Rhubarb Coffee Cake

• 330 g packed brown sugar
• 160 ml vegetable oil
• 1 egg
• 5 ml vanilla extract
• 310 g all-purpose flour
• 6 g salt
• 5 g baking soda
• 235 ml milk
• 185 g rhubarb, chopped
• 45 g (½ cup) sliced almonds (I used almond meal)
• 65 g white sugar
• 15 g butter, melted
• 25 g (¼ cup) sliced almonds (I used almond meal)

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
3. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
4. Bake for 30 to 35 minutes, or until the cake tests done.

Chocolate Tiramisu

This is the simplest tiramisu that I have ever made, I had a chocolate cake before hand though, it called Brownie Kukus translated as steamed brownie, kinda cakey brownie, well, I must say it is more like a chocolate cake to me. Quite famous in Indonesian cakery.

The tiramisu cream was what the simple one in this cake. I was, sort of running out of time to make such impresive dessert, and there was mascarpone waiting on the fridge, search in the internet simple tiramisu recipe and stumbled across Gordon Ramsay's eggless, quick and easy tiramisu. Well, it's true, it's not like common tiramisu without egg. But .. hey the taste is not bad at all... I would say excellent.

Steamed Brownie
by : Sahak Pribadi

Ingredient A
100 gr Dark cooking Chocolate
150 gr Butter

Ingredient B
5 eggs
200 gr sugar
1 tbs elmusifier, (it's called TBM or SP you could find in any Indonesia groceries, or you can swap it with sweet condense milk)

Ingredient C
100 gr plain flour
20 gr corn flour
40 gr milk powder
40 gr cocoa powder
1 tsp salt
5 gr baking powder

Methods:
1. Prepare a large steamer with the lined square pan which can fit onto the steamer, add the water in the bottom part of the pan.( It's important to put a baking paper on the cake pan as you need to divide the mixture in to 2 batch to get this cake quickly done )
2. Over double boiling pot melt chocolate and butter, set aside to cool down
3. Mix "B ingredients" aprox. 7 minutes, using whisker add gradually chocolate mixture
4. Add C ingredients, gradually
5. Pour in 1/2 of the mixture, steam for about 30 minutes, after cooked through, remove from the pan and continue with the rest of the mixture.


Tiramisu Cream (inspired by Gordon Ramsay)

200 ml cream, cooled in the fridge
450 gr mascarpone cheese
25 gr icing sugar (or to taste)
1 cup coffee mixture (made from 1 cup boiling water + 2 tsp of instant coffee, only needed 2 tbs for this cream, reserve the rest to moist the cake) *remember my kids eat this cake, so i did not want this coffee's taste overpowered the cake :)*
cocoa powder

It's important to set a bowl and beater in the same temperature with cream, so beforehand leave them in the fridge, at least an hour.

Methods:
pour mascarpone in the medium bowl, soften using spatula, add 2 tbs of coffee mixture to mascarpone cheese

in the cooled bowl, pour cream and icing sugar mix until stiff, add mascarpone, mix

prepare chocolate cake, pour with the rest of coffee mixture, add cream in the first layer and using an icing bag squeeze to make a dot on top layer, and dust with cocoa powder, serve

Caramel Pots With Minted Shortbread Sticks

Lama gak ngeblog kaku juga ya... dua bulaannn rekor nih. Dah beberapa minggu ovenku kongslet... ih gak tau lah apaan tuh istilahnya yg jelas pas terakhir ngoven transformernya kayak kebakar gitu, belom sampe keluar api seh, cuman dah gosong en berasap. Abis itu ngoven cake pakek oven convectional, oven nyang buat nge-toast tuh yang ada malah error mulu.. gak bisa bagus hasilnya. Makanya kali ini bikin shortbreadnya separuh resep itupun dua kali ngoven... haallaaaahhh udin dweh komplainnya heheeh...

Shortbread-nya enakkk, aku aja syuka apalagi anak-anak ... bikinnya setengah resep, aku cuman pakek dua lembar daun mint yg lebar, masih berasa kok. Enak...enak.... rusak dah diet. Emang diet ? Enggak kikkk...

Bikin caramelnya gak ada masalah... lancar, yang masalah malah keasyikan nyodrek, jadi rada gosong. Tapi kan caramel is all about gosong kan ? kikikkk.. Hasilnya... perpaduan shortbread yang crispy dengan caramel creme yang soft dan meleleh di mulut. Thanks KBB for another awesome recipe.... Thanks also to Dita and Lina for making the round up... lop yu...

Caramel Pots with Minted Shortbread Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Black Forest dg Fruit Punch Syrup

Begitu banyak resep black forrest beredar, kayake post ini gak terlalu menarik.... tetapi klo ada yang tertarik ato wondering gimana seh my black forest turned out... it's darn moist and somewhat tastier. It's hubby's birthday he's fruit junkie. Chocolate sponge pakek resep teh Uceu yg udah sangat kondang :) ,diguyurr byur pakek syrup fruit punch buatan endonesahhh, ditimpuk pakek black cherries jam, the best jar you can get, low in sugar. Concluded with chocolate ganache. The red current was just for decorating purpose, too sour :P

Triple Choco Caramel Cake

Source: teh uceu

Bahan- Bahan :
10 btr Telur
150 gr Gula
1 sdm Emulsifier
140 gr Tepung terigu
60 gr Cocoa Powder
75 gr DCC
100 gr Margarine cair

cara membuat :
1. panaskan margarine sampai mencair, masukan DCC, aduk rata, dinginkan
dan sisihkan.
2. kocok telur dan gula hingga putih mengembang.
3. Tambahkan emulsifier.
4. Masukkan tepung terigu kedalam adonan.
5. Tambahkan kedalam adonan campuran margarine dan DCC, aduk rata.
6. Masukkan adonan kedalam loyang yang telah dialasi kertas roti.
7. Oven dengan suhu + 170oC, hingga matang.
8. Keluarkan dari loyang, dinginkan.

Chocolate Ganache (Pakek separuh resep ini)

500 ml Fresh Cream
500 gr Dark Chocolate
75 gr Butter
cara membuat :
1. panaskan fresh cream dengan api kecil, matikan api.
2. Masukan dark chocolate (iris kasar), butter aduk rata.
3. Dinginkan dan siap untuk dipergunakan.

Bahan tambahan
100 ml fruit punch syrup Marjan, aduk dengan 100 ml Air panas
200 ml Whipped Cream siap pakek


Belah cake Menjadi 3 bagian, siram masing2 dengan simple syrup,
lapisi dg whipped cream plus cherry jam pada dua bagian cake, tumpuk, siram dengan
ganache.

Soursop Concoction

Once time ago on my trip to grocery shopping in Asian market, I stunned my self with a row of a cups with frozen soursop it reminded me back of Caese's posting about Es Manado which was really intriguing me. I planned to make es teler this time, so I bought 3 cups of them and keep it on the freezer for later use. The fact is... it's almost forgotten until we were talking about food from this region, Manado, over the forum. Nice talk gals..


There are other version what's ingredients use in this concoction though. Some like to use avocado some like to put a dice of jelly from agar, I simply like it all white ingredients <^____^>.

I did prepare this fresh fruity drink on the backyard to welcome kids from school and hubby who picked the kids on his way from work. It was really pleasing them. This concoction absolutely a must for this summer.

Es Manado

1 cup of soursop seeded process in blender
1 cup of soursop seeded
2 cups young coconut meat with the juice
1 packet of nata de coco
1 can of lychee with the juice
1 cup of water
1/4 -1/2 can of sweet condense milk (or to taste)

Blend all ingredients in large bowl, leave on the fridge before serving.

Cek juga postingan tentang konsep buat foto-foto di entry ini.

Berry Trifle And Indonesia Merdeka

I've taken some photos for this "Red and White Photography Event" more than a month before, too bad I didn't get the chance to post. But then I got other thought, I'll bring "something" from the Indonesian consulate-office where we're having annual celebration of Independence-day, to complete this entry. There was ceremony with trained flag raiser or known as "Paskibraka"; a gamelan -an Indonesian traditional music- played by Australian and not to forget food.. food...food... sate padang, empek-empek (fish cake), siomay and Indonesian sweets including the making of "cara bikang".

Cara bikang

Sentiling, klepon, lumpur, wingko

Indonesian have huge kinds of food, not only nasi campur, nasi goreng, gado-gado, satay but also huge varieties of Indonesian sweets or jajanan pasar, sweets that we can get easily in Indonesia traditional market. I'm so proud that today Indonesian language and culture also taught in Australian School. Not just that... they also learn about Indonesian food.

Ongol-ongol, lumpur kentang, getuk lindri, onde-onde, limus (lemet)

Lapis, wingko, lumpur, klepon, sentiling

Well this is quite contrary, for this event I didn't pick Indonesian food, I found this classic twist is RED and WHITE NATURALLY. I love taking the shots of 'em as well as Indonesian sweets. It has an"awe" factor and considerable less effort in the preparing.

This picture goes to "Red and White Photography Contest" hosted by Dwiana, Fitri and Dhi to celebrate Indonesian Independence-day. Merdekaaaaaa!!!

Berry Trifle
250 gr packet sponge fingers (savoiardi)
1/2 cup apple juice ( I use homemade one, as it taste natural sweet than store bought)
2 packet raspberry jelly or use your choice red agar-agar or nutrijelly
250 gr punnet strawberry
1/4 cup chopped pistachio

Methods:
Prepare jelly according to packet instructions. Chill untill set.

Break half the sponge fingers, and arrange in individual glass cups or dishes, drizzle with half apple juice.

Spoon over the jelly and custard, top with strawberries and pistachio to serve.

Coconut Milk Cake (Kue Talam)

Winters here. It's 7 o'clock in the morning and strong winds outside, we all wanted to snuggle under blankets. Kids on school holiday for two weeks, and today is officially second day of holidays. The good things is I'm off from work for a while during their holiday.



No birds with their joyfully chirping, quite on the contrary just squeaky sounds of awning being blew by strong winds. I was snuggling on my bed too, with a coffee mug on my sidetable and notebook on my laps. Winter is the time for home, I don't think my girls like this idea. Holiday is the time to have fun outside. They'll have some activities inside, still though outside is way more fun. Let's wait the weather later this afternoon then..

Ok ..today's food is the food come from our root. I keep introducing some of my homeland food to my girls. My childhood delicacies. Most of them rejected though. Some were devoured with their funny face.

As this kue talam too, they like it especially the green one. Originally green color made from kind of plant called suji (Pleomele angustifolia). The color is obtained by mixing the leaves with water and grinding, then sieving. It is used to color and flavor many of Indonesian sweet treats. Only I can't find this ingredient in here, so I used pandanus paste (pasta pandan) which is can be found in Asian grocery here in Melbourne.

Coconut Milk Cake (Kue Talam)

Ingredients:
- 500ml coconut milk
- 100g sugar
- 1/4 tsp salt
- 100g rice flour
- 30g tapioca flour
- pandanus paste and chocolate paste to color.

Tool:
-Silicon cups
-Steamer

Methods:
- On the sauce pan, bring coconut milk to a boil, remove from the heat, mix in sugar and salt. Let cool slightly.
- In the bowl mix flours and add coconut milk mixture gradually. Add colors. Stir well.
- Pour in silicon cups and steam for about 10 to 15 minutes.

Banoffee Pies

I'm trying to fit my self as a queen here, as Banoffe Pie is to be said a favorite at Buckingham Palace. And you too...fit your self ^____^

For those of you not in the know, banoffee pie is English dessert which have a dreamy combo of toffee (boiled condensed milk or dulce de leche), crumbly base, bananas and cream.

maximum impact!! The driped down toffee filling

Of course you already know what this entry for: KBB challenge. It reached challenge number 5 this month, hosted by so kindly Vin Wong. Thanks Vin !

I made the whole recipe this time, not half not quarter... And I bit paranoid here, I did reduce the sweetness on the pastry, I will not do this next time, since I also reduced sweetened condensed milk to 250 ml and included all brown sugar. I believe that brown sugar gives more caramel flavor in this recipe.

There was accident though ^___^ while making pastry I've forgotten not to include the yolks, with rush I put pastry mixture on frezzer bag, added the yolk and mixed by pressing with my fingers tips. Lucky me the pastry turned all right. Phiuhhh....

Banoffee Pies

Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

Pastry
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

Filling

75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.