Banoffee Malt Loaf Pudding

Award winning recipe from consultant Jane McGovern. Move over sticky toffee pudding!

For the malt loaf:
225g My Secret Kitchen Beer Bread Mix: Original
200ml Coca Cola
250g mixed dried fruit
2 tsp ground cinnamon
1 tsp ground nutmeg
3 tbsp Ovaltine

For the banoffee:
4 bananas
2 tbsp My Secret Kitchen Maple Caramel Sauce
150ml double cream

To make the malt loaf:
Preheat the oven to 175ºC (Gas Mark 3). Add all the dry ingredients to a bowl, stir in the diet cola and combine thoroughly. Pour into a greased 2lb loaf tin. Bake for 25-35 minutes. When cool the bread can be sliced and frozen at this point.

To make the banoffee:
Cut the bananas into slices. Pour the Maple Caramel Sauce into a saucepan. Add the bananas and heat gently until bubbling. Turn off the heat and allow to cool slightly. Add the cream.

Pour a small amount of the caramel cream mixture into the bottom of the dish that you are using to cook your Banoffee Malt Loaf. Hold back the banana at this point. Place thin slices of the malt loaf on top of this mixture and spoon over the banana and caramel cream mixture. Add more slices of malt loaf and repeat.

If time permits leave the pudding to absorb the cream mixture before baking in a preheated oven 180ºC for approx 20 minutes until bubbling.

Serve with a good quality vanilla ice-cream and if you wish a drizzle of Maple Caramel Sauce!