This sweet and sticky pud is a welcome end to any meal. Find the rest of this fair trade menu in our February issue
Serves 4-6
300g chocolate Hobnobs
160g butter, melted
397g tin Carnation caramel
2 large ripe bananas (Fairtrade), finely sliced
300ml double cream, whipped
70% cocoa dark chocolate shavings (Sainsbury’s Santo Domingo Organic Fairtrade chocolate)
1 Add the Hobnobs and butter to a food processor and pulse until you have fine breadcrumbs. Tip into a fluted loose-bottomed tin and press the mixture in firmly and evenly.
2 Chill in the fridge for 1 hr, then top with the caramel and a layer of bananas. Return to the fridge and, when ready to serve, pipe or spoon on the cream and serve sprinkled with the chocolate shavings.
This recipe is the pudding from our ‘gathering’ menu, Fare Trade, in our February issue, a dinner menu for friends that makes the most of fair-trade products. Fair-trade Fortnight begins on 24 February. Hurrah for good food that’s good for everyone!
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