Yorkshire banoffee pudding
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Hughes
Yorkshire banoffee pudding
A giant Yorkshire pudding stashed in your freezer makes a nifty base for a layered pudding, like a classic banoffee
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
284Kcal
Fat
20gr
Saturates
11.3gr
Carbs
24gr
Sugars
16.8gr
Fibre
1gr
Protein
3gr
Salt
0.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 giant frozen Yorkshire pudding
- 3 bananas, sliced
- 120g Taste the Difference Salted Caramel Sauce
- 200ml double cream
- 10g dark chocolate, fridge cold
- 20g banana chips, crushed
- 10g macadamia nut halves, roughly chopped
Step by step
-
Bake the Yorkshire pudding according to pack instructions and then leave to cool completely.
-
Add a layer of sliced bananas, followed by a layer of caramel sauce. Repeat with another layer of bananas and caramel sauce, finishing with a layer of bananas.
-
Whisk the cream until you have soft peaks. Top the bananas with the cream. Using a vegetable peeler, run it down the side of your cold chocolate to create curls. Decorate the pudding with the chocolate curls, crushed banana chips and macadamia nuts to serve.
