230 g chocolate flan case, cooked as per pack instructions and cooled
2 bananas, peeled and sliced
320 g jar toffee fudge sauce
100 g bag milk chocolate coated toffee popcorn
284 ml carton whipping cream, whipped to form soft peaks
2 bananas, peeled and sliced
320 g jar toffee fudge sauce
100 g bag milk chocolate coated toffee popcorn
284 ml carton whipping cream, whipped to form soft peaks
method
1. Arrange the banana slices evenly in the base of the flan case.
2. Pour the toffee sauce over the bananas to completely cover. (Leaving 2 x 15 ml spoons for decoration)
3. Scatter 2/3 of the milk chocolate coated toffee popcorn over the sauce, reserving the rest for decoration.
4. Spoon the cream evenly over the popcorn and sauce. Scatter the remaining popcorn over the cream and drizzle with the remaining toffee fudge sauce.
5. Chill before serving. For best results eat the same day.
2. Pour the toffee sauce over the bananas to completely cover. (Leaving 2 x 15 ml spoons for decoration)
3. Scatter 2/3 of the milk chocolate coated toffee popcorn over the sauce, reserving the rest for decoration.
4. Spoon the cream evenly over the popcorn and sauce. Scatter the remaining popcorn over the cream and drizzle with the remaining toffee fudge sauce.
5. Chill before serving. For best results eat the same day.
serving amount
serves: 8
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