Serves: 3
Ingredients:
- Bananas – 2 – 3, sliced not too thin
- Custard Cream cheese – Half quantity
- For the Caramel sauce :
- Sugar – ΒΌ cup
- Water – 1 tablespoon
- Cream – 6 tablespoons
- Butter – 3 tablespoons
- Salt to taste
- Cookies of your choice or vanilla sponge cake slices – 9
- Wine glasses to serve – 3
Method:
- To make the caramel sauce:
- To a heavy-bottomed saucepan, on medium heat, add sugar, water and mix well.
- Leave the sugar to dissolve, occasionally shaking the pan, and wait for it to turn into an amber caramel.
- Take the saucepan off the heat and whisk in the cream taking care of the spluttering from the caramel.
- Return to the stovetop and cook for a minute, whisking all along.
- Turn off the heat and stir in the butter. You should have a smooth shiny caramel sauce. Set aside to cool completely.
- To assemble the Pudding:
- To the sliced bananas in a bowl add enough caramel sauce to coat the bananas well. Set aside.
- Save the rest of the caramel sauce to drizzle over.
- Drop a coarsely crushed cookie into the bottom of each serving glass.
- Top up with Custard Cream Cheese, followed by a tablespoon of bananas in caramel sauce.
- Add on another dollop full of Custard Cream Cheese.
- Serve topped up with a whole cookie or cookie crumbs, a caramel coated banana slice, extra caramel sauce drizzled over and chilled.
