{"id":957,"date":"2023-11-18T13:42:55","date_gmt":"2023-11-18T13:42:55","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=957"},"modified":"2023-11-18T13:42:55","modified_gmt":"2023-11-18T13:42:55","slug":"banoffee-cream-pudding-with-white-chocolate-crumble","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/957","title":{"rendered":"Banoffee Cream Pudding with White Chocolate Crumble"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>From <a href=\"https:\/\/www.delicious.com.au\/recipes\/banoffee-cream-pudding-white-chocolate-crumble-recipe\/q8fp8lbh\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.delicious.com.au\/recipes\/banoffee-cream-pudding-white-chocolate-crumble-recipe\/q8fp8lbh<\/a><\/p>\n<cite>Phoebe Wood<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300g ripe bananas<\/li>\n\n\n\n<li>1\/2 cup (125ml) maple syrup<\/li>\n\n\n\n<li>8 eggs (at room temperature), lightly beaten<\/li>\n\n\n\n<li>2 tsp vanilla bean paste<\/li>\n\n\n\n<li>1\/2 cup (110g) caster sugar<\/li>\n\n\n\n<li>900ml pure (thin) cream<\/li>\n\n\n\n<li>250g dulce de leche (from specialist food shops)<\/li>\n\n\n\n<li>180g white chocolate, finely chopped<\/li>\n\n\n\n<li>100g roasted macadamias, roughly chopped<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>Make sure the baking dish for the pudding fits inside a larger, high-sided pan for the water bath. Begin this recipe at least four hours ahead.<\/p>\n\n\n\n<p><br>Preheat oven to 140\u00b0C. Place bananas and maple syrup in a blender and whiz until a smooth pur\u00e9e forms. Strain through a sieve into a large bowl, add the egg, vanilla and sugar and gently whisk to combine. Place cream in a large saucepan over medium heat and bring to just below boiling point. Gradually pour hot cream over the egg mixture, whisking continuously but gently until combined.<\/p>\n\n\n\n<p>Spread dulce de leche over the base of a 1.8-litre baking dish and pour egg mixture on top. Place dish in a large, deep pan and add enough boiling water to come halfway up the sides of the dish. Bake for 1 hour 40 minutes or until edges are set with a gentle wobble in the centre (the centre may seem quite wobbly but will continue to set as the pudding cools). Carefully remove from the water bath and stand on a wire rack until cooled completely. Refrigerate for 3 hours or until chilled and set.<\/p>\n\n\n\n<p>Meanwhile, increase oven temperature to 180\u00b0C. Grease a large baking tray and line it with baking paper.<\/p>\n\n\n\n<p>To make the chocolate crumble, scatter chocolate on prepared tray and bake, stirring halfway, for 10-12 minutes until light golden. Stand for 5 minutes to cool, then crumble the chocolate into small pieces and combine with macadamia. Scatter over pudding just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Banoffee cream pudding with a white chocolate crumble.<\/p>\n","protected":false},"author":2,"featured_media":958,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,114,60,12],"class_list":["post-957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-banana","tag-chocolate","tag-dessert"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=957"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/957\/revisions"}],"predecessor-version":[{"id":959,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/957\/revisions\/959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/958"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}