Nadiya Hussain's Burnt Butterscotch Bananas with Ice Cream and Rice Pudding
Sometimes when I want a quick dessert I want to make some elements of it and buy the others – that makes me feel less like I’ve done nothing and better because I’ve done a little something, no matter how insignificant. I love hot and cold and texture, so this is my recipe for hot burnt butterscotch over room-temp rice pudding out of a tin, with freezing cold ice cream. There is enough sauce here to either freeze for another time, or make frappés (see below).`
|500g||light brown sugar|
|a pinch of||salt|
|2 x 400g tins||rice pudding|
|vanilla ice cream|
Put the butter into a medium non-stick pan and melt over a medium heat. Keep the butter on the heat until it is foamy and golden brown – about 4–5 minutes.
Stir in the sugar and the cream, then reduce the heat and cook gently for 7–10 minutes, stirring continuously until the mixture thickens. Add the salt.
Take off the heat and let it cool for a bit. Don’t forget this is boiling sugar, so be careful. Place half in a freezer-safe Tupperware container and set aside. Add the sliced bananas to the rest of the sauce and mix through.
To serve, divide the rice pudding between your bowls, then pour on the burnt banana butterscotch and add a dollop of ice cream.
To make Burnt Butterscotch Frappés:
For the leftover butterscotch, frappé is all I’m saying. To make 2 drinks take 2 large handfuls of ice cubes, 4 tablespoons butterscotch sauce, 100ml strong black coffee and 300ml whole milk.
Blend the lot in a blender and pour into glasses. Add some whipped cream straight out of a can and drizzle with a little more butterscotch sauce.