Ingredients
Banana strudel
Condensed milk caramel & butterscotch sauce
Method
1.To make the butterscotch and caramel sauce, immerse the tin in a pot of water and bring to the boil. Simmer for about 2-2 ½ hours, topping up the water as necessary. Allow to cool before opening.
2.Preheat the oven to 180°C. Spread a thick layer of the butterscotch & caramel over the pastry.
3.Cut the bananas lengthways and lay these down the middle of the pastry. Using a potato masher or a fork, lightly mash the bananas.
4.Warm the chocolate spread, then spoon it over the banana. Sprinkle the cocoa powder over the top, then roll up the pastry. Brush with the beaten egg then bake for 30 minutes.
5.Allow to cool, then slice into approx. 6cm lengths. Arrange the pieces on a board, standing on their ends.
6.To serve, place dollops of cream, chocolate spread and butterscotch sauce around the strudel. Shave or grate dark chocolate over the top.
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