Some puddings stand the test of time, not because they are overly elaborate, but simply because the combination of a handful of ingredients just work. This retro pudding is not a fancy “masterchef” affair, but given the fact it can still be found on pub menus across the land some forty years after The Hungry Monk Restaurant in East Sussex invented the dish, is testament to its ongoing popularity. I have several original Hungry Monk cookbooks from the 1970’s when the restaurant was in its heyday and it first appears in print in 1974. Their recipe calls for a pastry base and the frightening method of boiling condensed milk in an unopened can for 3 hours. Thankfully times have moved on and Nestle conveniently now produce a condensed milk caramel, thus removing the element of danger. I also prefer a cheesecake style base and I find ginger nut biscuits work really well. I hope you enjoy making this delicious dessert, disco flares whilst indulging are entirely optional.
Grease with butter a 21cm/8” loose bottomed spring form cake or flan tin, at least 4 cm deep.
300g crushed Gingernut Biscuits
100g unsalted melted Butter
1 x 397g Tin Carnation Caramel
2 large Bananas
600ml Double Cream
1 tsp Ground Ginger
1 TBSP of Icing Sugar
Crumbled flake for decoration
Crush biscuits, mix with melted butter and push evenly into tin. Chill in fridge.
Softly whip by hand with a balloon whisk cream, sieved ground ginger and icing sugar. (It is best to do this by hand to avoid overwhipping the cream, you are aiming for soft and pillowy.)
Slice the bananas on the diagonal
Cover the biscuit base with the tin of caramel, then arrange the bananas on top of the caramel and then cover with the cream and finally the crumbled flake.
Chill in the fridge
When you are ready to serve, carefully remove from the tin.
The easiest way to remove from the tin is to place the tin on top of a downturned mug or sturdy glass and allow the sides to drop down so it is just resting on the base.