THE texture is
like crème caramel!PUDDING HEAVENWWW.FOODHEAVENMAG.COM APRIL baking heaven 61
Caramelised
banana peanut
butter crumble with
cardamom custard
SERVES 8 -10
100g (3½oz) ground almonds
50g (1¾oz) jumbo oats
3 tbsp rice flour
2 tbsp ground flaxseeds
3 tbsp sunflower seeds
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground cardamom
a pinch of ground nutmeg
½ tsp sea salt flakes
1 tsp baking powder
6 tbsp good-quality peanut butter
6 tbsp maple syrup
1 tsp almond extract
1 tsp vanilla extract
For the caramelised bananas
2 tbsp coconut oil
6 ripe bananas, peeled, sliced
in half
a splash of maple syrup
400ml (14fl oz) coconut milk
2 tbsp desiccated coconut
6 medjool dates, pitted,
roughly chopped
For the cardamom custard
Almond jelly with
mango and brown
sugar syrup
(annin d0 ̄ fu)
SERVES 4
For the brown sugar syrup
80ml (2½fl oz) water
65g (2¼oz) dark brown sugar
For the almond jelly
500ml (17fl oz) almond milk
60g (2oz) caster sugar
1½ tsp almond extract
½ tsp powdered agar or 1½ tsp
agar flakes
1 ripe mango, peeled and diced,
to serve
500ml (18fl oz) almond milk or
other plant-based milk of choice
1-2 tbsp maple syrup
1 tsp ground cardamom
1 tsp vanilla extract
2 tbsp cornflour, stirred with 6 tbsp
water to make a paste1 Preheat the oven to 180°C/Gas
Mark 4.
2 First, caramelise the bananas. Melt the
coconut oil in a large frying pan, then add
in half the sliced bananas (depending on
how large your pan is, you might want to
do this step in batches).
3 Add a splash of maple syrup and allow
the bananas to caramelise. Turn over to
caramelise the other side. Remove,
scraping the pan for any sticky
caramelised bits, into a bowl and set
aside. Repeat the process with the
remaining bananas.
4 Add the bananas to a large baking
dish. Pour the milk over the top, sprinkle
over the desiccated coconut and scatter
over the dates.
5 For the crumble, mix the dry
ingredients together in a bowl. In a
separate small bowl, mix together the
peanut butter, maple syrup, almond and
vanilla extracts. Add this wet mixture to
the dry mixture and stir thoroughly tobring the ingredients together, then use
your hands to form a crumbly mix.
Spread the crumble topping over the
bananas and bake for 25-30 minutes,
until golden. Remove from the oven and
allow to cool a little.
6 Meanwhile, make the custard by
adding the almond milk, maple syrup,
ground cardamom and vanilla extract to
a small saucepan. Place over a medium-
high heat, bring to the boil, then reduce
the heat to medium. Add in the
cornflour-water paste and cook, stirring
continuously, until thickened.
7 Serve the crumble with the custard
poured over the top.1 To make the brown sugar syrup,
combine the water and dark brown
sugar in a saucepan and bring to the
boil. Stir to ensure the sugar has
dissolved, then tip out into a bowl
or container and transfer to
the refrigerator.
2 In the same pan, combine the
almond milk, sugar and almond extract
and bring to the boil. Remove from the
heat and whisk in the agar until
completely dissolved.
3 Pour the mixture into 4 little dishes or
cups, transfer to the refrigerator and
leave to set and chill thoroughly – it
should take about 4 hours.
4 Serve the almond jellies topped with
the diced mango, with the brown sugar
syrup drizzled over.