We all have foods that have a nostalgic sense to them. Some of them come straight from a packet, some were picked fresh from the garden, some had mystical methods and ingredients and then there are ones you come back to as an adult and realise they taste as good as you can remember. Disappointingly Butterscotch Angel Delight is not one of these.
This version of banana split was a common treat when I was a child and I still make it as an adult. To be honest it took me a good few years to realise banana splits traditionally come with ice cream. This version doesn’t and is a quick dessert that satisfies a sweet tooth and even manages to cram in a portion of fruit (crafty one mum).
Those retro crockery lovers out there will spot what mum served the banana splits in, corn on the cob dishes. A piece of tableware that is getting rarer. The ones in the photo are my mum’s and surprisingly classy given they’re 30-odd cheap klonopin overnight delivery years old.
No there is no apologising that this recipe features a few ingredients that you thought you’d never see mentioned on the blog. Most noticeably squirty cream. There I confess it. In the fridge alongside a block of parmesan, sometimes artisan cheese and posh thick creamy yoghurt is a can of squirty cream. It’s essential fridge fodder. Yes it doesn’t taste quite a fine as freshly whipped cream but there are times, like banana split and hot chocolate, when only squirty cream will suffice. Just like bacon sarnies taste their finest with cheap pappy white bread.
Mum’s Banana Split
- 1 banana
- Golden syrup
- Squirty cream
- Hundreds & thousands
- Chocolate chips or crumbled Flake
- Glace cherry (essential)
- Peel and slice a banana and place in a suitable bowl.
- Drizzle with golden syrup then go mad with squirty cream. Trust me I’m usually nowhere near as restrained as I was in the photos.
- Sprinkle with hundreds & thousands and chocolate chips then top with glace cherry.
- Eat soon after making otherwise the squirty cream has a tendency of fizzle down.