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Croissant And Banana Toffee Pudding




Source of Recipe


Sainbury's


List of Ingredients




125g unsalted butter
4 x 15ml spoons golden syrup
125g soft dark brown sugar
4 bananas,peeled and cut into 2cm pieces
142ml pot single cream
150ml milk
4 pack of croissants, each cut vertically in half



Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5. Lightly butter a suitable ovenproof dish using a little of the butter.

Place the remaining butter, golden syrup and sugar in a saucepan and combine everything over a moderate heat, until the butter and sugar have melted and the mixture has become a bubbling toffee sauce. Add the bananas and cook for 10 minutes.

Mix together the cream and milk in a saucepan and warm over a low heat.

Place four of the croissant halves in the bottom of the dish. Pour over half the cream mixture. Next ladle on half the toffee and banana mixture.

Repeat finishing with the toffee and banana mixture. Place in the oven and cook for 20 minutes.

Cool slightly, then serve with a scoop of ice-cream or cream on individual plates.