One Spoonful and you’ll be in Paradise…
This pudding is utterly divine, can be made ahead of time, and is an absolute piece of cake to knock up. The flavours work so well together and are unusual enough that your guests (or just you) will be cooing with every mouthful.
There is no precise time of year to indulge in this one. But I would heartily recommend it as an afternoon treat to give you a taste of the sunshine, beside an open fire as you snuggle down on a winter’s evening… You also never want to be too full up from having just scoffed a starter and mains that you can’t quite finish your bowl!
Serves: 4… or 2 hungry peeps
- 2 bananas
- 800ml full fat coconut milk
- 1000ml double cream
- seeds from 1 vanilla pod
- 4 tablespoons of runny honey
- 4 x thin layers of chocolate sponge (if you are a Domestic Goddess and want to make one from scratch, yours will taste infinitely better, but for the rest of you, good quality shop bought will do)
- 2 regular size packets of Maltesers
- Peel and chop the bananas into coin-sized pieces. Add them to the coconut milk in a pan and bring all to the boil on the stove. Leave to cool for about 20 minutes and cover with a lid.
- Whisk the cream and seeds from the vanilla pod (give the latter a really good scrape for maximum flavour) until the mixture holds its shape. NB. A mini version of The Alps in your bowl is what we are aiming for here.
- Get yourself 4 beautiful sundae dishes. Fill each with the coconut soaked bananas. Squidge a thin layer of chocolate sponge over the top. Spoon on half of the vanilla cream, then 1/2 a tablespoon of honey, the rest of the vanilla cream, and finally the rest of the honey.
- Crush your Maltesers by putting them in a freezer bag and bashing them vigorously with a rolling pin. Distribute the rubble equally between the four glasses.