BANANA CAKE WITH MISO BUTTERSCOTCH & OVALTINE KULFI

INGREDIENTS

(SERVES 12): 1tbsp black tea leaves; 200ml boiling water; 200g pitted dates; 110g unsalted butter; 350g dark muscovado sugar; 1tbsp treacle; 1tbsp date syrup; 400g self-raising flour; 4 eggs; 1tsp vanilla extract; 200g peeled bananas; 1tbsp of bicarbonate of soda

For the kulfi:

50g Ovaltine; 450g condensed milk; 300ml double cream

For the butterscotch:

500ml double cream; 175g demerara sugar; 175g unsalted butter; 1tbsp golden syrup; 60g white miso

METHOD:

1. The kulfi will take at least six hours to set, so make it ahead of time. In a large bowl, mix the Ovaltine into the condensed milk until there are no lumps. In a separate bowl, whip the cream to soft peaks, then fold it into the condensed milk mixture. Pour the kulfi into a tub and freeze until set. It really is as simple as that!

2. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Line a 24cm square cake tin with baking parchment.

3. Put the tea leaves in a heatproof jug or bowl, pour over the boiling water and allow to infuse for a minute. Strain the tea, discarding the tea leaves, then soak the dates in the hot tea for 10 minutes.

4. In a large bowl, beat together the butter and sugar until smooth. Stir in the treacle and date syrup, followed by the flour, and mix well. Mix the eggs in one at a time.

5. Tip the soaked dates and tea into a blender or food processor, along with the vanilla extract, and blitz to a puree. Add the bicarbonate of soda and pulse briefly, then add to the bowl and mix thoroughly.

6. Wipe out the blender, add the bananas and blend until smooth, then add to the cake batter and stir in well.

7. Pour into the tin and bake for one hour or until a skewer inserted in the centre of the cake comes out clean.

8. To make the butterscotch, put the cream in a saucepan over a low heat. Add the sugar, butter and golden syrup and whisk until the sugar has dissolved and the butter has melted. Finally whisk in the miso, then remove from the heat.

9. Turn the cake out on to a wire rack and leave to cool a little. To serve, cut into 12 portions, then serve warm with the hot miso butterscotch and the Ovaltine kulfi.