© Photography by Steve Baxter
This classic combination of banana, fudge and cinnamon is perfect on a hot summers day.
Serves 6-8
Preparation time: 15 minutes
Cooking time: 10 minutes
Freezing time: overnight
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Method |
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100g (4oz) caster sugar
2 large, firm bananas, chopped into small pieces
juice of a large lemon
397g can Carnation Condensed Milk
1 tbsp ground cinnamon
284ml carton double cream, lightly whipped
284ml carton single cream
200g (7oz) fudge, finely chopped
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Place the sugar in a thick-bottomed saucepan and melt over a low heat, stirring occasionally until caramel brown in colour. Add the chopped banana and lemon juice and mix well. Cook over a gentle heat for 2-3 minutes, until the caramel and banana softens, then remove from the heat and allow to cool.
Mix together the condensed milk, cinnamon and creams, add the caramel banana mixture and stir well.
Pour the mixture into a shallow plastic box and freeze until slushy (about 2-3 hours). Beat the mixture with a fork, then stir in the fudge pieces.
Freeze again overnight.
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This delicious recipe is taken from Phil Vickery's new book, A Passion For Puddings. His cool collection of 35 classic and contemporary recipes includes Stem Ginger Sponge with Sticky Orange Syrup, Peach Custard Tart with Hazelnut Brittle – and good old Chocolate Banoffee Pie.
A Passion For Puddings can be found in all good bookstores for £9.99, or can be bought using 2 tokens from promotional cans of CARNATION® Condensed Milk for £3.99 inc p&p.
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