Banoffee Cream Pudding

Ingredients

300g ripe bananas	1/2 cup (125ml) maple syrup	8 eggs (at room temperature), lightly beaten
2 tsp vanilla bean paste	1/2 cup (110g) caster sugar	900ml pure (thin) cream
250g dulce de leche (from specialist food shops)	180g white chocolate, finely chopped	100g roasted macadamias, roughly chopped

1. Preheat oven to 140°C. Place bananas and maple syrup in a blender and whiz until a smooth pureŽe forms. Strain through a sieve into a large bowl, add the egg, vanilla and sugar and gently whisk to combine. Place cream in a large saucepan over medium heat and bring to just below boiling point. Gradually pour hot cream over the egg mixture, whisking continuously but gently until combined.

2. Spread dulce de leche over the base of a 1.8-litre baking dish and pour egg mixture on top. Place dish in a large, deep pan and add enough boiling water to come halfway up the sides of the dish. Bake for 1 hour 40 minutes or until edges are set with a gentle wobble in the centre (the centre may seem quite wobbly but will continue to set as the pudding cools). Carefully remove from the water bath and stand on a wire rack until cooled completely. Refrigerate for 3 hours or until chilled and set.

3. Meanwhile, increase oven temperature to 180°C. Grease a large baking tray and line it with baking paper.

4. To make the chocolate crumble, scatter chocolate on prepared tray and bake, stirring halfway, for 10-12 minutes until light golden. Stand for 5 minutes to cool, then crumble the chocolate into small pieces and combine with macadamia. Scatter over pudding just before serving