Rolled Banoffee Pudding
This might be the sweetest banana pudding we've ever created!
- 1 of condensed milk, boil for about 4 hours to make
- 90g vegetable suet
- 230g self raising flour
- 75g caster sugar
- 120ml whole milk
- 40g cold cubed butter
- For the banana jam:
- 2 bananas, ripe and mashed
- 200g caster sugar
- 50ml water
- 1 tsp cinnamon
- To decorate:
- Handful of toffees
- Handful Banana chips
- 220ml double cream
- Make the banana jam by adding the banana to a small pan with the sugar and mashing together. Add the water to loosen and bring to a boil. Add in the cinnamon and mix again. Turn the heat down and let this cook down without a lid for about 10-12 minutes, stirring occasionally so it doesn't stick.
- Line a Swiss roll tin with a sheet of grease proof paper.
- Mix together the flour, butter, sugar and then stir through the suet. Add in the milk and mix together until it forms a dough. It may be a bit sticky so feel free to flour your hands to help you manoeuvre it.
- Preheat the oven to 180. Place into the lined tin and roll into a rectangular shape, filling the Swiss roll tin as much as possible. Trim the sides so they are straight.
- Once the banana jam has cooled slightly, spread over the dough. Open the tin of toffee that you have
- previously made and spread evenly over the top, reserving a few tbsps for later, and sprinkle over chunks of toffee.
- Roll up the dough starting with the long side, seal the edge with a splash of milk. Bake in the oven for 25 mins, until it starts to go golden and crisp on the outside. If the cake seems like it’s loosening because it went golden too quickly, seal with a tight piece of tin foil.
- Whilst this is baking, whip the double cream into peaks and stir through some of the toffee or banana chips if you fancy.
- Remove and cool, before decorating the pudding with the cream and reserved toffee pieces. Serve with a little extra toffee sauce