choco­late caramel ba­nana brûlée slice

donna hay - - BRÛLÉE -

½ cup (75g) plain (all-pur­pose) flour ¼ cup (20g) des­ic­cated co­conut

¼ cup (45g) brown (light brown) sugar 1 ta­ble­spoon Dutch co­coa pow­der

60g un­salted but­ter, chopped and melted 4 ba­nanas, halved length­ways 2 ta­ble­spoons white (gran­u­lated) sugar

caramel fill­ing

2 ta­ble­spoons golden syrup

60g un­salted but­ter, chopped 395g can sweet­ened con­densed milk

Pre­heat oven to 180°C (350°F). Place the flour, co­conut, brown sugar, co­coa and but­ter in a medium bowl and mix to com­bine. Press the mix­ture into the base of a lightly greased 11cm x 26cm loaf tin lined with non-stick bak­ing pa­per. Cook for 12–14 min­utes or un­til lightly golden brown. Set aside.

To make the caramel fill­ing, place the golden syrup, but­ter and con­densed milk in a small saucepan over low heat. Cook, stir­ring fre­quently, for 6–8 min­utes or un­til the but­ter is melted and the mix­ture is thick­ened slightly. Pour the mix­ture over the base and cook for 12–14 min­utes or un­til golden brown. Set aside to cool slightly, be­fore plac­ing in the re­frig­er­a­tor for 1 hour or un­til cooled com­pletely+.

Re­move the slice from the tin and place on a serv­ing plate. Top with the ba­nana and trim to size. Sprin­kle with the white sugar and use a kitchen blow­torch to brûlée the top. Set aside to cool be­fore slic­ing to serve. SERVES 6–8.

+ At this stage, you can keep the slice in the fridge for up to 4 hours, then add the ba­nana and brûlée be­fore serv­ing.

A lit­tle kitchen blow­torch is BRÛLÉE’S BEST FRIEND, but if you don’t have one, you can use your oven grill. Just be sure to keep a WATCH­FUL EYE, as the sugar can catch and burn very quickly.

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