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Chocolate Self Saucing Pudding, with Creme Fraiche and Salted Caramel
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 500 | g | Crème Fraiche |
| 1 | kg | Banana |
| 20 | g | Chocolate Coated Popping Candy |
| 250 | g | Caster Sugar |
| 300 | mL | Cream |
| 100 | g | Salted Butter |
| 5 | g | Sea Salt |
| 2 | each | White Wings Self-Saucing Chocolate Pudding Mix |
| 30 | mL | Gold n’ Canola Spray |
Method
Step 1
Cut the banana into 2 cm thick rounds. Dust the cut side of the banana with some sugar. Caramelise the banana with a blowtorch.
Step 2
In a small saucepan, melt the sugar with 400 ml water and cook over high heat until you have a dark golden caramel. Carefully add the cream, and then bring back to a simmer. Add the butter a little at a time, whisking constantly, until it has incorporated.
Step 3
Remove from the heat and whisk in the salt, then place in the fridge to chill and firm up.
Step 4
Grease a soufflé mould with oil and pour in self-saucing chocolate pudding mix and cook according to White wings recipe.
Step 5
Once pudding is cooked carefully remove from mould and place on a plate. Garnish with blobs of salted caramel, quenelle of crème fraiche and slices of banana and popping candy
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