Grilled Banana Butterscotch Toffee Pudding Food

PEANUT BUTTER, CHIA AND BANANA SANDWICHES

Steps:

• In a small bowl, stir together the peanut butter, chia seeds and honey. Spread about 2 tablespoons of the peanut butter mixture over one side of 4 slices of bread. Top the peanut butter layer with a layer of sliced bananas. Sprinkle with cinnamon and flaked sea salt. Sandwich each with a second slice of bread. Cut in half diagonally and eat immediately or wrap for lunchboxes.

BUTTERSCOTCH BANANA PUDDING

Steps:

• PREHEAT oven to 180 C/ 350°F.
• COMBINE brown sugar, golden syrup and boiling water in a put; bring to a boil for about 2- 3 minutes; set aside.
• SIFT flour, sugar, baking powder and salt into a bowl.
• ADD beaten egg, melted butter, vanilla extra and mashed banana.
• POUR combined mixture (Steps 3 and 4)into greased casserole dish (use 3.5 Litre pyrex). THEN very slowly, pour brown sugar/golden syrup over what is in the casserole dish.
• Bake uncovered 30-40 minutes.
• ENJOY!
• Can serve with you favourite ice cream!
• NOTE Golden Syrup = Light Treacle or Light Molasses.

BANANA TOFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners.
• Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
• Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.
• To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.

STICKY TOFFEE PUDDING W/BUTTERSCOTCH SAUCE

Steps:

• Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
• Combine the dates and water in a high sided saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up quite a bit), and set aside.
• In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
• Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
• When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

THE BEST BUTTERSCOTCH BANANA BREAD

Steps:

• Mash the ripe bananas; set aside.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
• Combine mashed bananas, sugar, eggs and melted butter. Blend well.
• Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
• Pour into greashed 9-1/2-inch loaf pan.
• Sprinkle top with reserved nuts and chips.
• Bake at 350° for 60 minutes (or shorter time for smaller loaves).
• Cool.

PRETZEL-CRUSTED BUTTERSCOTCH BANANA CREAM TART

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• In the bowl of a food processor fitted with a blade attachment, pulse the pretzels until they're finely ground but not turned to dust. Some pretzel pieces should still be intact. Transfer the pretzel bits to a large bowl. Add the melted butter and brown sugar to the crushed pretzels and stir to combine.
• Place a 9-inch tart pan with removable bottom on the prepared sheet and, using a spoon, fill with the pretzel mixture and shape it so the edges are crisp and it's about 1/4 inch thick all over. Bake for 12 to 16 minutes and cool in the pan on a wire rack.
• Make the filling: Put a damp kitchen towel under a large bowl and whisk together the sugar, cornstarch and salt. (The towel will ensure the bowl doesn't slide around.)
• In a medium saucepan over medium-low heat, warm the milk until it is above room temperature, about 4 minutes. With one hand, start whisking the cornstarch mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
• Pour the entire mixture back into the saucepan and cook on medium heat until the filling is thick, 2 to 3 minutes. Don't let it boil.
• Using a rubber spatula, pour the filling into a bowl, then stir in the butter and vanilla until the butter is melted and fully incorporated. Cover the bowl with plastic wrap, pressing down to make sure that the wrap and the pudding are touching. Refrigerate until it is cool to touch.
• Make the butterscotch sauce: Clip a candy thermometer to a large saucepan. Add the brown sugar, corn syrup, salt and 3/4 cup of cream to the pan and heat over medium-high heat until it boils, 3 to 5 minutes.
• Turn the heat down to medium-low and slowly heat the sauce until it reaches 234 degrees F, about 10 minutes.
• When the sauce reaches 234 degrees F, take it off the stove and let it cool for 5 minutes. Pour the sauce into a large bowl. Slowly stir in the butter until incorporated with a wooden spoon. Carefully drizzle in the remaining cream and the vanilla while stirring constantly. Cover the bowl with plastic wrap and set aside.
• Make the tart: Arrange half of the banana slices and chocolate chips if using in the bottom of the tart shell. Pour about half of the filling into the tart shell and spread it around evenly. Eat the remaining pudding with a spoon. (It tastes better if you share.)
• Arrange the rest of the bananas and chocolate chips if using on the top of the pastry cream. Put the tart shell in the fridge until you're ready to finish the tart.
• Make the topping: In the bowl of a stand mixer with the whisk attachment, whip the cream cheese until it is light and fluffy, about 2 minutes. Add the confectioners' sugar, vanilla and salt and continue to whip, scraping down the sides as needed, until the mixture is well combined, about 1 minute.
• With the mixer speed on low, drizzle in the cream. Increase the speed and whisk, scraping down the sides as needed, until stiff peaks form, about 2 minutes. Detach the bowl from the mixer and set aside.
• Finish the tart: Remove the tart shell from the fridge. Using a rubber spatula, generously cover the tart with the topping. Artfully drizzle the butterscotch sauce over the pie.
• Using a cheese grater, rasp grater or vegetable peeler, shave milk chocolate over the tart. Slice and serve with more butterscotch sauce.

BILL GRANGER'S BANANA BUTTERSCOTCH PUDDING

Steps:

• Preheat the oven to 350°F.
• Sift the flour and baking and powder into a bowl. Add the sugar. Mix together the mashed banana, milk, butter, egg and vanilla extract. Pour into the dry ingredients and mix until well combined. Pour into a greased 9 inch pie dish and place on a baking sheet.
• To make the topping, place the brown sugar, corn syrup and water in a small pot and bring to a boil. Drizzle the mixture carefully over the pudding, then bake for 30-40 minutes or until it feels slightly firm in the center.

BILL'S BANANA CARAMEL SELF-SAUCING PUDDING

Steps:

• Preheat oven to 180 degrees celcius.
• Sift flour, salt, sugar, baking powder into bowl.
• Add banana, milk, butter, egg, vanilla extract.
• Whisk until well combined.
• Pour into 2.5 litre baking dish.
• To make the topping, place brown sugar, suryp, water in small pot.
• Bring to the boil.
• Pour mixture careflly over the pudding.
• Bake 35 minutes.
• Serve with vanilla ice cream.