Sugar AND Spice
Indulge in all things nice with these sweet tempting treats…
CHOCOLATE BANANA BUNDT WITH SALTED CARAMEL FROSTING SERVES: 12 PREP: 25 MINS COOK: 45 MINS
200g (7oz) unsalted butter at room temperature, plus extra to grease 50g (2oz) cocoa powder, plus extra for dusting 4 ripe medium bananas 3 tbsp soured cream 2 tsp vanilla extract 75g (3oz) caster sugar 100g (4oz) light brown muscovado sugar 4 large eggs, lightly beaten 225g (8oz) plain flour 50g (2oz) corn flour 2 tsp baking powder 1 tsp bicarbonate of soda 75g (3oz) miniature Daim bars (or dark chocolate), finely chopped, plus extra Pinch of salt For the icing: 200g (7oz) light brown muscovado sugar 75g (3oz) unsalted butter 100ml (4fl oz) double cream 25g (1oz) dark chocolate, chopped ½ tsp vanilla extract
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Melt 2 tsp butter and use to brush the inside of a 2.5 litre bundt tin. Dust with cocoa, covering every surface, then hold the tin upside-down and tap to get rid of the excess. 2. Mash the bananas with a fork until smooth, add the soured cream and vanilla; set aside. 3. Tip the caster and muscovado sugars and 200g (7oz) butter into the bowl of a freestanding mixer; beat well until pale and light. Gradually add the egg, then the banana mixture, flour, corn flour, baking powder, bicarbonate of soda, 50g (2oz) cocoa and a pinch of salt, mixing to combine thoroughly. 4. Fold the chopped Daim bars (or chocolate) into the mixture, then spoon into the tin. Level with the back of a spoon and bake on the middle shelf of the oven for 30-40 mins. Leave to cool in the tin for 2-3 mins, then turn out onto on a wire rack and leave to cool completely. 5. For the icing, gently heat the sugar, butter and cream in a small saucepan until dissolved. Bring to the boil and simmer for 30 seconds. Remove from the heat, add the chocolate, vanilla and a large pinch of salt and stir until silky smooth; leave to cool for 5-10 mins. 6. Carefully spoon the icing over the cooled cake, allowing it to drizzle over the sides. Leave to set before scattering the with more chopped Daim bars. Leave to set completely before serving. Per serving: 545 cals, 30g fat (18g sat fat), 42g sugar www.waitrose.com/christmas