This past Easter we were delighted to have a business associate join us for the holiday. She needed to meet with us and the only time schedules coordinated was over Easter weekend. We wanted her to feel welcome and included in our celebration, so asked what she typically served for Easter dessert? Since she is currently living in Fiji and had recently relocated from Australia, but originally hails from the UK, we had no idea what to expect and were admittedly a little nervous. Something with pineapples, or coconut? A dessert you can quickly fashion on the bar-by? Or some bland (no offense England…) minced meat pie thing?
Well, needless to say, and I think you’ll agree – this is a luscious creamy dessert of which everyone enjoyed seconds! Since we were able to all create this masterpiece together – we took pictures to guide us through the process.
Don’t Miss This Step
The one thing – which seemed rather unusual – BUT IS SO WELL WORTH IT – was the “Eagle Brand Sweetened Condensed Milk thing”. She told me to buy 4 cans of Eagle Brand Sweetened Condensed Milk (only 2 were used in the recipe, but now I have 2 more on the ready for another batch). “Put them in your crock pot; cover the cans completely with water and cook on high for 4 – 5 hours”, she told me. Whaaaat?? Apparently this was to turn the milk into a creamy caramel pudding, but I admit I was thinking “this is nuts, why can’t I just buy a can of Dulce de leche or some caramel thing off the shelf?”
Okay, so not wanting to be rude I followed her directions. Boy, was she right. This turned the condensed milk into caramel alright, but it was so creamy and delicious, making this dessert even more luscious. Nothing like I had ever tried before. So definitely do this step. And do a couple extra cans. Mine are just in my pantry now – ready to go for my next batch of banana toffee pudding – which shall not be too far in the future!
Banana Toffee Pudding
Ingredients
- Mothers Oatmeal Avena Cookies (It says Avena right under oatmeal on the package)
- ½ C melted butter
- 2 cans Eagle Brand Milk (caramelized)
- 2 – 3 ripe bananas
- 2 – 3 cups heavy whipping cream (we bought the quart size; used a little over half)
- 2 – 3 teas. Powdered sugar
- ½ teas. Vanilla
- 1 C. Sephra Dark or Milk chocolate chips (whirred in a blender to tiny bits)
Preparation
Several hours or a day ahead of time: Put cans of Eagle Brand Milk into a crock pot. Add water to completely cover cans. Turn on high. Cover and cook for 4-5 hours. Remove from water and let sit to cool.
Put all the cookies into a blender. Pulse until crumbly (the consistency of crushed graham crackers).
Pour crushed cookies into a bowl and toss with ½ C melted butter to coat.
Spray a 9 x 13 Pyrex pan with nonstick spray.
Add crumb mixture and pat down with fingers or the bottom of a glass to make the crust.
Open 2 cans of caramelized Eagle Brand Milk. Spread a top the entire cookie crust.
Slice bananas and cover caramel completely with banana slices.
Whip the cream adding a powdered sugar and vanilla towards the end after whipping cream starts to set up.
NOTE: Over whipping cream will make butter; so stop when stiff peaks begin to form and your whipping cream is the consistency of soft ice cream.
Spread whipping cream over top of bananas.
Whirl or finely chop chocolate into *sprinkles.
Sprinkle over top of whipped cream.
Refrigerate until serving. Enjoy – this is amazing!
*We loved the chocolate sprinkles on top and gave them a quick blast with our crème brulee torch. I also think drizzling melted Sephra chocolate chips over the pudding before serving would be a fantastic option!
