What you will need:

The Base…
-5 tablespoons of Butter or Margarine
– 1/4 cup caster sugar
– 1 tablespoon vanilla essence
– 1 cup plain flour, sifted

The center…
– 4-5 small-medium overripe bananas
– 4 tablespoons butter
– 1/2 cup brown sugar
– 1/3 cup milk
– 3 tablespoons custard powder
– 3 cups milk
– 2 tablespoons caster sugar
– Cinnamon sugar (optional for sprinkle)

What to do:

Make the base…
1. Preheat oven to moderate and grease and line a slice tray
2. Cream together the butter, sugar and vanilla
3. Gradually add the sifted flour and mix until a soft dough
4. Press the dough into the tray and skewer with a fork a few times, this stops the base from bubbling
5. Bake for about 15 minutes or until just brown.The base goes back into the oven later to do not overcook at this stage.

While the base is cooking get started on making the caramel layer of the filling…
6. In a small saucepan on a low heat place the brown sugar, butter and milk. Stir until the butter has melted.
7. Once the butter is melted increase the heat and bring the mixture to the boil
8. Boil for around 2 minutes, during this time whisk continuously. Remove from heat.
9.  Slice 2 of the bananas thinly and mash or puree the other 2 really well

By now your slice should be ready or almost ready

10. Remove slice from oven and layer the sliced bananas across the full area of the base (See above image)
11.Gently pour the caramel over the bananaAllow the caramel to set while making the banana custard

12. In a saucepan combine the custard powder sugar and about 3 tablespoons of the milk together to create a smooth paste
13. Whisk together the pureed banana and the remaining milk as best as you can. Remove any large lumps but don’t be too picky at this stage
14. Add the banana and milk mixture to the saucepan and cook on a medium heat for around 2 minutes or until the mixture lightly thickens
15. Remove the custard mixture from the heat and pour through a sieve to remove any excess lumps
16. If the caramel is at least almost set pour over the custard mixture and sprinkle with cinnamon sugar (optional)
17. Bake in a moderate oven for around 30 minutes or until the custard layer holds in shape.
18. Serve hot or cold with a blob of fresh cream, extra bananas and cinnamon.

There you have it my Banana Caramel Custard Slice. This slice serves 12 and keeps in the fridge for up to 5 days.

 

http://pixiwishesforeheadkisses.com/2012/07/28/318/

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