Banana and passion fruit loaf
We have taken the classic banana bread and given it a summery twist. This loaf is a great way to use up overripe bananas, plus it's quick, looks impressive and can be easily frozen
Chocolate pudding with passion fruit
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 6 - 8
Skip to ingredients
- 350ml double cream
- 1 tbsp honey
- 200g dark chocolateroughly chopped
- 100g milk chocolateroughly chopped
- 75g soured cream
- 4 passion fruitsseeds scooped out
Nutrition: per serving
- kcal459
- fat39.7g
- saturates24.1g
- carbs19.2g
- sugars16.5g
- fibre4.5g
- protein4.1g
- salt0.1g
Method
step 1
Pour the double cream and honey into a small pan. Put both chocolates into a heatproof bowl with a small pinch of salt. Heat the cream and honey until steaming, whisking until combined.
step 2
Pour the cream mixture over the chocolate and leave it to sit for 1 min, then whisk to combine – it should be smooth and glossy. Chill in the fridge for 3 hrs.
step 3
Once chilled, whisk the chocolate pudding lightly, then whisk in the soured cream, until it holds soft peaks. This will keep covered in the fridge for three days.
step 4
Spoon into a coupes or serving glasses and spoon over the seeds of half a passion fruit on each. Serve any remaining passion fruit seeds on the side.
