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Baked sweetcorn cream with popcorn praline

Name: Chocolate-and-raspberry banana cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Cuisine: Desserts & Baking
Ingredients: butter, softened 100g,caster sugar 200g,free-range eggs, beaten 2,ripe bananas, mashed 4,flour 210 g,bicarbonate of soda 1 t,A pinch salt ,vanilla extract 1 t,pecan nuts 100 g,milk chocolate, chopped into chunks 50 g,dark chocolate, chopped into chunks 50 g,raspberries 125 g

By Hannah Lewry

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15 minutes

Ingredients

1 x 420g can creamed corn
7 free-range egg yolk
100 g caster sugar
1 cup cream
2 1⁄2 gelatine leaves, softened
Popcorn, for serving
100 g white chocolate, melted
Almond brittle or praline, crushed, for serving

Method

Preheat the oven to 200°C. Press the creamed corn through a sieve to yield 1 cup.

Whisk the egg yolks and sugar until pale. Whisk in the corn liquid and cream. Pour into a shallow, ovenproof dish and bake until golden brown and just set, about 10–15 minutes. Allow to cool slightly.

Squeeze out any excess water from the gelatine leaves, then blend with the corn mixture.

Pour into a large serving dish or small bowls and chill until set. Toss the popcorn in the melted white chocolate to coat, then chill to set. Use to garnish the dessert with the almond brittle or praline.

Cook’s note: Make a meringue with the egg whites and serve with the dessert if you like.

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