Alrighty here we go then – this latest recipe is seriously easy to make, utterly decadent and the perfect take-to-a-dinner-party (or serve at your own) dessert. The base is a lovely crisp peanut butter pastry, filled with smooth, rich caramel and crunchy salted peanuts. On top a wodge of homemade banana caramel ice cream (or bought vanilla bean if you can’t be faffed making your own), and a drizzle of dark, bitter chocolate sauce. So all in all, it’s about a mullion bullion (hi Will!!!) calories, so a wee small slice is all you need.
Sooo, blergh, it’s been almost four months that I have been solo, and I’m pretty sure I’m supposed to be feeling all that bollocky empowerment and ‘I am woman hear me roar’ business, but I have to say, I still just feel like poo. (Probably not an optimal word for a food blog, but hey…). I think maybe it is enhanced by the fact that lovely Henry has just been here with gorgeous Will for his 21st, and now Stinky Bum (Schnub/Hoob/Richard) is fast asleep in his room too, on uni break. The 21st ‘do’ went as well as could be expected, all the rellies were on form, the house looked great (an extravaganza of pot plants, sparkles, helium balloons and orchids/palm flowers with a Henry photo wall), the food was pretty durned good (beetroot and feta whip crostini, mushroom arancini, cauliflower and chickpea fritters, spinach pastry bites and a prosciutto and buffallo mozzarella platter, a whole orange almond cake and lemon tart), drink was free-flowing (gin and tonics, champagne and wine) and even the weather was good. The rest of the week with the boys staying was lovely, (with meals at two of my favourite restaurants: Aperol and Baduzzi) and it was so good to get to know Will better, but too quick, and they are already nearing the end of their adventure in Arrowtown. Meanwhile I have (sick – that chest again) Rich for daily man-hugs for another week, so I will be making the most of it, and on a mission to send him back to Welly in good health! Anyhoo, best I get up and cracking, work to be done, (and l’il fashion week show to attend with my gorgeous niece-to-be Maddi today) and like I said, this recipe is easy – don’t be scared to give it a whirl 🙂
90grams cold butter, chopped
¼ cup icing sugar
1 ¼ cups plain flour
½ cup good quality crunchy peanut butter
1 teaspoon sea salt
1 egg yolk
½ -1 tablespoon cold water
1 395gram tin sweeteened condensed milk
1 395gram tin caramel sweetened condensed milk (or dulce de leche)
2 tablespoons golden syrup
¾ cup salted, roasted peanuts
Put the butter in a food processor with the icing sugar and flour. Whiz to combine then add 3 tablespoons of the peanut butter with the sea salt, egg yolk and half of the water. Pulse until the dough starts coming together, adding the extra water if necessary. Tip out onto a clean bench and pat into a smooth disc. Wrap the pastry in plastic wrap and refrigerate for 20 minutes. Pre heat the oven to 180˚C and roll the pastry out to fit a 25cm removable base tart tin. Ease the pastry into the tin, patching up any tears, and trim the top. Prick the base lightly with a fork and pop back in the fridge for 10 minutes. Line the base and sides of the pastry with baking paper and fill the tart tin with baking beans or rice. Bake for 12 minutes, remove the baking beans and paper, and bake for a further 10 minutes. While the pastry is cooking, put the remaining peanut butter in a large microwave safe bowl with the condensed milks and golden syrup. Heat 3x for 30 seconds, then whisk until smooth. Heat for a further 30 seconds if necessary. Once the pastry is baked, pour the filling into the case and sprinkle over the nuts, giving the tin a little jiggle to encourage the nuts to settle into the caramel. Bake a further 20-25 minutes until golden and set. Leave to cool in the tin then remove and serve at room temperature with banana caramel ice cream and optional dark chocolate sauce. Serves 10-12
2/3 cup chopped, roasted nuts
Put the frozen bananas in a food processor and whiz with the sweetened condensed milk until smooth. Add the whipped cream and pulse to combine. Pour into a container, cover and freeze for 3 hours. Swirl in ¾ of the roasted nuts and freeze a further 6 hours. When serving, sprinkle with remaining chopped nuts. Makes about a litre.
120g dark chocolate, roughly chopped
Holy crap, WOW! There simply just aren't words to describe how amazing this looks and the photography is flawless!!!!
Haha, thanks so much Tori – you are very kind 🙂
This looks so amazing!! Hope your chest is feeling better soon and say hi to stinky from us.
Once again you looked amazing today for the show – no wonder you were papped.
Lots of love,
Henry and Will xxx
Oh thank you so much lovelies – missing you both, and wishing you the most fabulous last few days!
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