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Toffee and Banana Crumble

A community recipe by

Not tested or verified by Nigella.com

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Introduction

TOFFEE AND BANANA CRUMBLE A HEAVENLY PUDDING

TOFFEE AND BANANA CRUMBLE A HEAVENLY PUDDING

Ingredients

Serves: 4

Metric Cups
  • 200 grams condensed milk (tin)
  • 225 grams puff pastry
  • 225 grams plain flour
  • 100 grams unsalted butter
  • 100 grams caster sugar
  • 3 bananas
  • 7 ounces sweetened condensed milk (tin)
  • 7⅞ ounces puff pastry
  • 7⅞ ounces all-purpose flour
  • 3½ ounces unsalted butter
  • 3½ ounces superfine sugar
  • 3 bananas

Method

Toffee and Banana Crumble is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the toffee, place the unopened tin of condensed milk in a pan of water and boil for 3 hours, topping up with boiling water as necessary. Leave the tin to cool, and the toffee is ready!
  • Pre-heat the oven to 180C/350F/gas 4 and dampen a 25cm (10 in) flan tin or individual flan rings on a baking sheet.
  • While the tin is boiling, roll out the pastry and use to line the flan tin or rings. Line the pastry with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for 15 minutes. Remove the beans and paper and leave to cool.
  • Increase the oven temperature to 220C/425F/gas 7.
  • To make the crumble, rub the flour and butter together until the mix is like fine crumbs, then add the sugar.
  • Chop the bananas and spoon into the flan cases. Top with the toffee from the tin and sprinkle with the crumble.
  • Bake in the pre-heated oven for about 15-20 minutes until the crumble is golden brown. The pudding is ready to serve, and will eat very well with fresh cream or custard, or even both!
  • To make the toffee, place the unopened tin of sweetened condensed milk in a pan of water and boil for 3 hours, topping up with boiling water as necessary. Leave the tin to cool, and the toffee is ready!
  • Pre-heat the oven to 180C/350F/gas 4 and dampen a 25cm (10 in) flan tin or individual flan rings on a baking sheet.
  • While the tin is boiling, roll out the pastry and use to line the flan tin or rings. Line the pastry with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for 15 minutes. Remove the beans and paper and leave to cool.
  • Increase the oven temperature to 220C/425F/gas 7.
  • To make the crumble, rub the flour and butter together until the mix is like fine crumbs, then add the sugar.
  • Chop the bananas and spoon into the flan cases. Top with the toffee from the tin and sprinkle with the crumble.
  • Bake in the pre-heated oven for about 15-20 minutes until the crumble is golden brown. The pudding is ready to serve, and will eat very well with fresh cream or custard, or even both!
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