Banoffee Crumble
Last year we created a Humble Crumble book that was printed for those who attended my pop up shop. I think that was about the same time of year as I am posting this. Wintery. Cold. We did a Humble Crumble dessert bar for a gold coin donation to Operation Underground Railroad.
No more pop ups this covid winter, (summer may change that) but you can still rumble with the crumble! Enjoy!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Dulce de Leche
- 800 Grams full cream milk
- 250 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon ground cinnamon
- 50 Grams pure maple syrup
-
The Rest
- 1 Batch Pecan Coconut Shortbread Crumble or other crumble of choice Recipe
- 2 fresh bananas, sliced
- whipped cream or ice cream to serve
Do
- 1
Dulce de Leche; You can keep this in fridge until use and just warm it up as needed.
- 2
Place milk, sugar, vanilla and cinnamon into the Thermomix bowl and cook 8 min/90/speed 5.
- 3
Add maple syrup and cook 30-35 min/Varoma/speed 5. Place basket on top of lid to allow reduction with minimal mess.
- 4
Blend 30 sec/speed 6. Chill until ready to assemble.
- 5
Place some crumble in the base of each serving bowl. Top with sliced banana and drizzle generously with Dulce de Leche. Top with more crumble and serve with cream or ice cream or both.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
