The brazil nut toffee is really good; I would likely make more than is needed and use the leftovers sprinkled on ice cream or folded through whipped cream.
- 325g sugar
- 75g brazil nuts, roughly chopped
- 100g unsalted butter
- 200g white chocolate
- 1 egg
- 2 bananas, peeled (about 200-250g)
- 2 tsp vanilla extract
- 200g plain flour
- ¼ tsp baking powder
- Put 75g of sugar in a pan with 2 tbsp cold water.
- Bring to the boil and let it bubble away until the sugar turns to reddish, golden caramel and sets to a hard ball when a drop is poured from a teaspoon into a glass of cold water.
- Stir in the nuts, spread on to an oiled tray and leave to go cold, then chop the toffee finely.
- Line the base and sides of a 20cm square tin with foil and preheat the oven to 190C/375F
- Heat the butter and white chocolate in a pan (or microwave) over a low heat until melted, slightly above 70C – or more until completely smooth – mayonnaise style mix..
- Spoon into a cool bowl.
- Add the remaining (250g) sugar and beat with the egg, bananas and vanilla until smooth.
- Sift the flour and baking powder, then fold through with the chopped toffee.
- Spoon into the tin and bake for 35 minutes, until wobbly-set and golden on top.
- Leave until stone cold before slicing.