Saturday, 26 March 2011

Banana Crumble Slice and Custard

Kitchen Play List: Thunder ~ 20 Years and Out! Live 

The reason for choosing this pudding was simply this..I knew my sister would love it! And thankfully she did. lol 

I got it from Mmm..Yummy cakes...Vegan Cake Book that I bought from Vegan Society website in England. It's a fun little pamphlet really but has some good recipes. It was so easy to make and kept really well. We had it cold with hot custard but you could have it hot too. Yum was the general consensus of opinion...

Banana Crumble Slice & Custard
(Recipe from Mmm..yummy cakes...)

175g/ 6oz vegan margarine
190g/ 6.5oz soft brown sugar
225g/ 8oz self raising flour
125g/ 4oz porridge oats
2 med-large bananas, mashed
50g/ 2oz golden raisins

(To make this gluten free, replace it with 8oz gluten free plain flour and 1 1/2 tsp gluten free baking powder)

Preheat the oven to Gas Mark 6/ 200'C/ 400'F and line a rectangular baking dish with parchment paper. Approx 12" x 8".

Cream the margarine and the sugar.

Sieve in the flour, add in the oats and stir until the mixture resembles rough bread crumbs.

Sprinkle half of the mixture into the baking dish and then press down to cover the base of the dish. 

Spread the mashed banana over the base and then sprinkle over the raisins.

Cover with the remaining crumble mixture and roughly level the surface. 

Place in the oven for 30 minutes or until golden.  

Allow to cool in the pan and then lift, using the parchment paper, the crumble out of the pan and cut into slices. Serve with soya custard or cream.