Serves: 3
Time to prepare: 3 hr 40 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
1. Peel and slice the bananas then freeze.
2. Blend the frozen bananas with the vanilla, soya cream, peanut butter, cocoa powder and syrup.
3. Return to the freezer.
4. Place the juice and zest of 2 lemons, cornflour, sugar and 30ml/2 tbsp water into a pan and heat. Set to one side.
5. Cream the margarine and sugar.
6. Add the soya milk, bicarb, cider vinegar, ground almonds and flour.
7. Line 3 dariole moulds with a round of non-stick paper. Place a little curd in the bottom of the mounds. Top with batter mix, a little more curd, and batter.
8. Bake for 15 minutes at 180°C/360°F/gas mark 4.
9. Heat 80g of the berries with 1 tsp icing sugar and blend until smooth.
10. Heat the sugar and allow to gently bubble until it caramelises. Then add the chopped peanuts. Pour onto a greaseproofed tray and allow to cool.
11. Place the lemon sponge on a plate, add a scoop of ice-cream and shard of nut brittle. Decorate with coulis, flaked almonds, icing sugar, the remaining whole berries and mint.
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