I’ve gone off savoury food for the summer – the boys are all about dessert right now so I’m indulging a lot of sweet teeth! Week 30 brings us a fabulous original recipe that I created from scratch with a few of my favourite ingredients.
Thankfully I did, it won a cooking competition that resulted in me going to London to cook with Kirsty Allsopp.
300g Digestive Biscuits
50g Dessicated Coconut
150g Melted Butter
1 (425g squeezy bottle) Nestle Caramel Sauce
284ml (1pot) Double Cream
1oz Dessicated Coconut
2tbsp Coconut milk
1tsp Vanilla Essence
chocolate flakes and mini fudge cubes to decorate.
Start by crushing your digestive biscuits until they look like fine breadcrumbs.
Meanwhile melt your butter in a bowl over the top of a pan of boiling water.
Add your coconut to the crumb mix and stir well.
Pour in the melted butter and stir to combine.
Empty your mix into either a large loose base flan tin or a greased ceramic flan tin.
Press firmly to form the base.
Mix together 3 chopped bananas and your tin/bottle of caramel sauce.
Pour over the base and spread to the edges.
Whip up your double cream, coconut milk, coconut and vanilla essence. Try not to drink it no matter how much it smells like Malibu!
Spread onto the top of your banana/caramel mix and run a fork across the top to make random patterns.
Crumble a whole Cadburys flake and dice up some Fudge – sprinkle both liberally on top of the cake and watch those calories fly to your hips!
Heck its the summer holidays and if you cant enjoy food like this now when can you – go grab a fork and dive in.