Sticky Toffee Pudding with Banana Ice Cream

Method

Step 1

In a mixing bowl with a whisk attachment, add the milk and the Angel Delight Banana Flavour Mousse.

Step 2

Whisk on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 5 minutes. Place mix in a suitable container, with a lid and freeze (for a minimum of 12 hours).

Step 3

Pour boiling water over the dates and add the bicarbonate of soda. Leave to soak for 15 minutes.

Step 4

Blitz the softened dates, liquid and oil in a food processor.

Step 5

Add the McDougalls Carrot Cake Mix and the McDougalls Self Raising Flour and mix until blended.

Step 6

Divide the mix between 10 dariole moulds. Cover each tightly with foil and steam for 35 – 40 minutes or until a skewer runs cleanly through the batter.
For the toffee sauce

Step 7

Cook the butter and sugar in a pan until it is a nice rich deep brown and then carefully add the cream and reduce slightly.

To Serve

Turn out the puddings onto a plate, cover with the toffee sauce and serve with Banana Ice Cream.

Tips

Place finely chopped nuts or biscuit crumbs under the ice cream on a plate to stop it from melting or slipping on the plate.
This mix can also be baked but bake well in advance and then warm through for service; this will allow the outer crust to soften.
For a softer ice cream add a touch of stock syrup.