Banoffee mess
A yummy toffee pudding that needs no cooking - it's a cross between banoffee pie and Eton mess
Butterscotch bars
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Makes 12 bars
Skip to ingredients
- 140g butterplus extra for the tin
- 2 large eggs
- 350g light muscovado sugar
- 2 tsp vanilla extract
- 250g self-raising flour
- 100g bar milk chocolate(we used Green & Black's), cut in big chunks
- 100g macadamia or pecannuts, coarsely chopped
- icing sugarfor dusting
Nutrition: per serving
- kcal387
- fat20g
- saturates8g
- carbs49g
- sugars35g
- fibre2g
- protein5g
- salt0.3glow
Method
step 1
Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don’t over-beat.
step 2
Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.
