Banana Coconut Toffee Pudding

Pudding Ingredients

200 ml Turmeric Coconut Banana Chutney
4 tbsp honey
3 tbsp cornflour
Pinch salt
2 cups milk
2 large egg yolks, slightly beaten
2 tbsp butter, softened
1 tsp vanilla paste

Toffee Ingredients

100 g almonds, crushed
250 g sugar
50 ml water

Instructions

1. Whisk the milk, honey and chutney together. 
2. Heat a saucepan on medium heat and add the milk mixture.
3. Add the cornflour and salt—whisk continuously.
4. Allow  mixture to  thicken and come to a boil—stir for 1 minute whilst boiling. 
5. Stir at least half of the hot mixture into the bowl with the egg yolks and then stir back into hot mixture in saucepan. Boil and stir for 1 minute.
6. Remove from heat—stir in butter and vanilla. 
7. Pour pudding into dessert dishes. Cover and refrigerate for about 1 hour.
8. Sprinkle broken toffee pieces (see instructions below) on top of the puddings and serve

Toffee Instructions

1. Heat a saucepan on a medium temperature.
2. Pour the sugar in a saucepan with the water and cook down slowly while stirring continuously. 
3. When the toffee starts boiling, allow it to boil until it starts changing to a toffee colour. 
4. Remove from heat, place parchment paper on a baking tray, pour toffee over and sprinkle with the crushed almonds.
5. Place the toffee in the refrigerator for 20 minutes, remove and break into pieces.