Banana Cream Pie

Banana Cream Pie
Combine sugar, flour and salt in a pot. Gradually add the milk and stir gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Stir and cook for about 2 minutes, then remove the burner.
Stir a small amount of the hot mixture into the beaten egg yolk and immediately add the egg yolk mixture to the rest of the hot mixture. Cook for 2 minutes; Remember to keep stirring. Remove the mixture from the heat and add butter and vanilla. Stir until the whole has a smooth consistency.
Cut bananas into the cooled baked pastry cup. Top with pudding mix.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 12 to 15 minutes. Chill for an hour.

Sticky Toffee Pudding

Sticky Toffee Pudding
Preparation Preheat oven to 180 ° C (160 ° C blower) 4. Grease and line the base and sides of a 18 x 25.5 cm frying pan with baking paper. Put the dates in a food processor and pour in 300 ml of cold water. Leave for 5 minutes. In a large bowl, beat butter, demerara sugar, flour, eggs and golden syrup together with an electric whisk until smooth. Mix the date mixture to a puree and then pulse with the soda carbonate. Add the mashed potatoes until well blended. Fill into the prepared mold and bake for 45-50 minutes or until a skewer inserted into the center comes out clean. In the meantime, prepare the toffee sauce: melt the butter in a medium pan. Add sugar, double cream and golden syrup. Bring to a boil, stirring often and simmer for 3-5 minutes until thick. Serve warm cakes in squares, generously with sauce (if necessary warming up) - and ice cream if you want!