Slow Cooked Upside Down Banana and Coconut Fudge

SERVES: 4-6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 2 ½ HOURS
DIFFICULTY: MODERATE

INGREDIENTS

• 6 ripe banana’s peeled and halved lengthways
• 60ml butter
• 200ml dark brown sugar
• 100ml coconut
• 45ml lemon juice
• Preheat oven to 180 degrees Celsius
• Line a medium sized pot with tin foil (29cm)
• Place the butter, sugar, lemon juice and coconut in the lined pot and place on the stove until the butter is melted and everything is well mixed.
• Top with the sliced bananas, place the lid on the pot, reduce the heat and simmer for 5 minutes. Remove from the heat
• 220ml cake flour
• 5ml baking powder
• 2,5ml ground cinnamon
• 2,5ml mixed spice
• 2,5ml salt
• 200ml sugar
• 60ml softened butter
• 2 large eggs
• 30ml milk

DIRECTIONS

1. Beat the butter, sugar and eggs until light and fluffy.
2. Add the flour, spices, baking powder, salt and milk and beat until mixed.
3. Smooth the mixture carefully on top of the banana’s.
4. Place the pot in the oven for 30 minutes.
5. Remove and place in the on the pot and place directly in the Wonderbag on a mat or cloth and seal.
6. Leave to steam for 2 ½ hours.
7. Remove the foil with the cake carefully and upend on a plate.
8. Serve with cream or ice cream