Ingredients: enough for four to six people
(prepare on the day it is to be eaten)
8 oz / 200g gluten-free chocolate cake,
see recipe page 160
6 fl oz / 170ml creme de banana or whisky
2 large bananas, sliced
For the custard
4 fl oz / 115ml can evaporated milk
3 oz / 75 g sugar
1 oz / 25g cornflour
¼ pint / 150ml milk
3 oz / 75g plain chocolate (not cooking chocolate)
For the topping
½ pint / 280ml fresh whipping cream
1 oz / 25g grated plain chocolate (not cooking chocolate)
Cut the chocolate sponge cake into one inch or 2 cm cubes and place in a glass bowl.
Slice the banana and mix with the cake cubes.
Pour the creme de banana or whisky over the cake and banana.
To make the custard:
Stir the sugar into the evaporated milk in a pan and stir over a gentle heat until all the sugar has dissolved.
Bring to a simmer. Simmer gently for six minutes.
Add the 3 oz of plain chocolate broken into small lumps and stir until the chocolate is well mixed in.
Mix the cornflour with a little cold milk into a smooth paste, then add the remaining milk and mix well.
Add the cornflour mixture to the chocolate mixture.
Heat the custard, stirring continuously, until it reaches a simmer and the custard thickens. Do not boil the custard.
Pour the custard over the base and leave to cool.
When cool cover with whipped cream and grated chocolate.
Keep refrigerated until it is served.