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For the custard:

  • Egg yolk 300 g
  • Semi skimmed milk 300 ml
  • MEADOWLAND Double 1L 200 ml
  • Bananas 360 g
  • Cornflour 80 g
  • Caster sugar 150 g
  • FLORA Buttery 2kg 60 g
  • Vanilla extract 5 ml

To assemble:

  • Digestive biscuits 30 g
  • Dark chocolate 20 g
  • MEADOWLAND Double 1L 100 ml
  1. For the custard:

    • Peel a banana and place it in a blender together with milk, MEADOWLAND Double, egg yolks, cornflour, sugar, vanilla and salt.
    • Blend until smooth and pour into a small saucepan.
    • Bring to a simmer over medium heat and cook, stirring constantly for 3 to 4 min. or until it thickens.
    • Remove from the heat and stir in the FLORA Buttery until melted.
    • Set aside to cool slightly then pour into glasses and smooth with a spatula and allow to chill.
  2. To assemble:

    • Whip the remaining MEADOWLAND Double until soft peak then spoon on top of the custard pots.
    • Crush the biscuits and sprinkle over the top then grate the chocolate over the desserts.