It’s ‘exploding’ as when you bite into it the caramel, banana, chocolate and shortbread all tend to go
off in different directions. A
messy fun bonus in my book. I’ve
taken the basic shortbread recipe from the guiding light that is Mary Berry,
while the addition of banana, cheating caramel and the cupcake shape are my own.
Ingredients (makes 10)
2 ripe bananas
125 g dark chocolate
125 g plain flour
35 g caster sugar
85 g unsalted butter, softened
half a tin of caramel
Method
1. Preheat the
oven to 180C. Grease a muffin tin
and line with squares of greaseproof paper.
2. Measure the flour, sugar and butter into a bowl...
...and rub
together with your fingertips until it resembles breadcrumbs....
3. Knead the breadcrumbs together until they form a smooth
dough. Take small balls of the
shortbread mix, press into the base of the lined tin and prick gently all over with a fork.
3. Bake in the oven for 20 minutes or until lightly golden
and firm to the touch. Allow to
cool in the tin.
4. Meanwhile chop the bananas into slices and melt the chocolate
in a bowl over a pan of simmering water.
5. Once the shortbread is cool place 4 slices of banana onto
and mush together with your fingers.
6. Top the bananas with a spoonful of the caramel.
7. Pour over the melted chocolate and allow to set at room
temperature and later in the fridge.
Store in the fridge (they keep fresh for days) and serve either in their cases for tea or out of their cases with cream for a delicious pud.
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