Last Minute Banana Pudding Inspired By Gizzi Erskine
Gizzi talked of so many delicious dishes in her episode of Desert Island Dishes that it was really hard to pick just one dish to be inspired by. And this recipe is kind of a curve ball because it kind of goes against everything Gizzi’s cooking stands for. Gizzi is passionate about technique, about doing things right and about taking time over cooking.
She mentioned that when she has people over and she needs a quick pudding her go-to pudding would be sliced banana, a lick of jersey cream and a crumbled up chocolate flake on top. This sounded like a pretty last minute pudding idea. But then why not also had a dollop of caramel for the full banoffee effect?
I’ve made little tart cases to put my puddings in, but in the spirit of easy, last minute puddings you could always buy ready made pastry cases. Or you could assemble your puddings in glasses and just skip out the pastry base.
Either way, these couldn’t be easier but also couldn’t be more delicious. And they couldn’t be less reflective of the kind of cooking we know and love Gizzi for. So I’m sorry about that! But they just sounded too delicious not to try, and luckily Gizzi has a new book coming out for lots of lovely slow cooked recipes you can really take your time over.
- Yield: 6 1x
For the pastry:
50g cold butter, cut into cubes
12g icing sugar
Or you can buy these ones.
For the filling:
1 pot of dulce de leche / caramel / homemade – or store bought. Carnation do a basic but good dulche de leche that works really well in banoffee pie!
2 chocolate flakes
1 cup double cream, whipped to soft peaks
Preheat the oven to 200C
For the pastry, place the flour, butter and icing sugar into a food processor. Just pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and one tablespoon of cold water.
Pulse again until the mixture sticks together. Tip out onto a floured work surface and gather it into a ball with your hands kneading it gently once or twice to make a smooth ball. Wrap it in cling film and place in the refrigerator for 10 minutes.
Grease 16 x 3in tart tins.
Roll out the pastry to a thickness of 5mm. Cut out circles with a 4in round cutter and line the tart tins. Chill if you have time, if not don’t worry too much.
Cover the base of the tartlets with baking parchment or foil and fill with a few baking beans.
Bake blind for seven minutes then remove the parchment and beans.
Return the pastry cases to the oven for another 4-5 minutes or until they are light golden-brown and completely dry. Leave to cool.
To assemble simply spoon a few teaspoons of caramel into each pastry case and then add some sliced banana, and a dollop of whipped cream. Crumble the chocolate flake on the top and serve.
These also keep happily over night in the fridge in case you wanted to make them the day before. And of course you could also make one big one instead of mini ones.