Banana cake with miso butterscotch and Ovaltine kulfi

Serves 12 Desserts and puddings

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Method

The kulfi will take at least 6 hours to set, so make ahead of time. In a large bowl, mix the Ovaltine into the condensed milk until there are no lumps.

In a separate bowl, whip the cream to soft peaks, then fold it into the condensed milk mixture. Pour the kulfi into a tub and freeze until set.

Preheat the oven to 190C/ 170C F/Gas 5. Line a 24cm square cake tin with baking paper. Put the tea leaves in a heatproof jug or bowl, pour over 200ml boiling water and allow to infuse for a minute. Strain the tea, discarding the tea leaves, then soak the dates in the hot tea for 10 minutes.

In a large bowl, beat together the butter and sugar until smooth. Stir in the treacle and date syrup, followed by the flour and mix well. Mix the eggs in one at a time.

Tip the soaked dates and tea into a blender or food processor along with the vanilla extract and blitz to a purée. Add the bicarbonate of soda and pulse briefly, then add to the bowl and mix thoroughly.

Wipe out the blender, add the bananas and blend until smooth, then add to the cake batter and stir in well. Pour into the tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean.

To make the butterscotch, put the cream in a saucepan over a low heat. Add the sugar, butter and golden syrup and whisk until the sugar has dissolved and the butter has melted. Finally, whisk in the miso, then remove from the heat. Turn the cake out on to a wire rack and leave to cool a little.

When cool, cut into 12 portions and serve warm with the hot miso butterscotch and the Ovaltine kulfi.