Page 335 - YC Cooking School

2. Gently swirl the pot from to time to re-distribute the heat and the melted sugar. Take

care that the sugar doesn’t burn, as this will affect the taste of your caramel. If the pot
gets too hot, remove it from the heat from time to time.
3. Once the sugar has melted and is lightly golden in colour, remove the pot from the
heat and add in the butter and cream, whisking continuously as you do so. Take care
as the mixture will bubble furiously when you add in the butter and cream.
4. Once everything has combined, return the pot to the heat for a minute or two, or until
the sauce has thickened to your liking and is silky smooth.
5. Remove the pot from the heat, stir in the salt and serve immediately or set aside to
cool. Note: You can strain any lumps that form by pouring the hot mixture through a
sieve before cooling. If the mixture crystallises a little on cooling, you can rescue it by

reheating the mixture over a low heat and swirling from time to time.
6. Pour the caramel into sterilised glass jars and store in the fridge for between 7 and 10
days.

Banoffee pots

Makes two pudding pots | Preparation time: 10 minutes

What you’ll need:

Ingredients

3-4 digestive biscuits, roughly crushed (or any biscuits of your choice)

½ cup (125ml) cream
1 tsp (5ml) caster sugar
Seeds from ½ vanilla pod
1 banana, peeled and thinly sliced
2 Tbsp (30ml) salted caramel (recipe above)
Small handful mixed roasted nuts

Tools

Chopping board
Knife
Rolling pin

Plastic sandwich bag
Mixing bowl
Whisk
Small glasses, for serving

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