BANANA SCOTCH

INGREDIENTS

• 1 basic Vanilla sponge
• 3 bananas finely sliced
• 1 cup scotch
• 100 gms fresh whipped cream
• 400 ml milk
• 1 tbsp custard powder
• 2 tbsp sugar
• A pinch of saffron
• A pinch of ilaichi
• lemon yellow colour
• Vanilla wafers crushed (optional)

METHOD

1. Prepare your vanila sponge and let it cool. You can see my basic sponge recipe.
2. Now in a sauce pan heat the milk, add the sugar, saffron and ilaichi powder.
3. Mix the custard powder in a tbsp of normal milk and slowly add the mixture to the boiling milk while continuously  stirring it. When you see the milk thickens, take it off the flame and let it cool.
4. In a silver bowl, caramelise the sugar and add chopped cashews to it and spread it over a plate and let it cool. As it cools, it will stiffen and you can slightly churn it in a food processor to a coarse texture.
5. Now in a pudding bowl, layer the sponge and make thick holes at distances so that it soaks in the custard properly.
6. Pour the cooled custard that you have made over the sponge. Let it set for 15-20 mins.
7. Top it with a layer of sliced bananas.
8. Then a layer of coarse scotch.
9. Then a layer of crushed wafer. (optional step. Adds crunchiness and a little more sweetness.
10. Finally colour one portion of the cream with lemon yellow colour and using a star nozzle and the double colour technique, decorate the pudding with the cream.

Tastes best when served chilled.