Name: Chocolate, salted caramel & banana mess
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: ½ vanilla pod scraped of seeds; 150ml double cream; 2 ready-made meringue nests, crumbled into chunks; 2 bananas sliced; 2 tbsp caster sugar; 3 tbsp double cream; 1 tbsp butter; pinch of sea salt flakes; 2 tbsp full-fat milk; 1 tbsp double cream; 50g dark chocolate broken into small pieces

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Chocolate, salted caramel & banana mess

Chocolate, salted caramel & banana mess

Good Food team

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Serves 2

More effort

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.4 ratingsRate

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Swap the berries of an Eton mess with banana, and turn the traditional cream dessert into a banoffee-like treat

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Ingredients

Nutrition

Units:

MetricUS

½ vanilla pod

scraped of seeds
150ml double cream
2 ready-made meringue

nests, crumbled into chunks
2 bananas

sliced

For the salted caramel sauce

2 tbsp caster sugar
3 tbsp double cream
1 tbsp butter
pinch of sea salt

flakes

For the chocolate sauce

2 tbsp full-fat milk
1 tbsp double cream
50g dark chocolate

broken into small pieces

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Nutrition: per serving with both sauces

kcal938
fat71g
saturates44g
carbs70g
sugars69g
fibre2g
protein5g
salt0.5g

low

Method

step 1

To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.
step 2

For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.
step 3

Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.

RECIPE TIPS

LIKE IT LIGHTER?

This pudding is really rich, so you may want to serve just one of the sauces – or both if you’re feeling indulgent.

Recipe from Good Food magazine, March 2013

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A star rating of 4.3 out of 5.4 ratings

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