Chocolate Banana Pudding

INGREDIENTS

• 900g Dunnes Stores Vanilla Custard
• 200g 70 % dark chocolate, chopped + extra to serve
• Pinch sea salt
• 300ml double cream
• 200g Dunnes Stores Digestive Biscuits, broken into pieces
• 800g bananas, sliced

For the Caramel Sauce

• 1 x tin of Dunnes Stores Baking at Home Condensed Milk

METHOD

1. Start by making the caramel sauce. Remove the label from the tin of condensed milk and place the unopened tin in a saucepan. Cover completely with water and bring to a gentle boil. Reduce to a simmer and cook for 3 hours, making sure the tin stays fully submerged by topping up with boiling water when needed.
2. Remove from the heat and allow the tin to cool completely in the water before opening (ideally leave for a few hours or overnight). Once cooled, stir until smooth. Measure out 150g for the recipe and store the remainder in the fridge for up to two weeks.
3. Tip the custard into a saucepan, add the chocolate and warm over a low heat, stirring continuously until the chocolate is melted. Stir in a pinch of salt. Set aside to cool completely.
4. Whisk the cream to a thick, spoonable consistency.
5. Layer up the custard, biscuits, banana slices and little spoonfuls of the caramel until you have three layers, and everything is used up. Top with the chocolate mousse cream and set aside in the fridge for at least 2 hours.
6. Finish with shards of dark chocolate.