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Nutrition: per serving

  • kcal689
  • fat46g
  • saturates26g
  • carbs63g
  • sugars53g
  • fibre2g
  • protein7g
  • salt0.43g
    low
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Method

  • step 1

    Mix the cream with 1 tbsp Irish cream, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Irish cream. Top with the sliced bananas, custard and boozy cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (27)

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Overall rating

A star rating of 4.7 out of 5.22 ratings

nikimoon

question

Would any other fruit be ok instead of bananas?

Denise Mackay

question

Can I use muffins instead of brownies?

Anna_Glover

Hi Denise, yes absolutely, muffins would work well in this recipe - just cut into cubes or tear into chunks before using. Thanks Anna, BBC Good Food Team.

Eliza286

question

Can I freeze these?

Anna_Glover

Hello, we wouldn't suggest freezing this recipe I'm afraid. How about an ice cream cake, or an iced terrine if you wanted to make a dessert ahead of time? There's a great 'frozen banana & peanut butter cheesecake' or 'coffee ice cream terrine' which you might really like - just search for these…

jenn-griff

A star rating of 4 out of 5.

We made some changes - 1/2 double cream and 1/2 0% fat quark instead of all full-fat cream, and low-fat ready-made custard to reduce fat a little. Maple syrup instead of Baileys/toffee sauce for a more adult flavour without alcohol (2 tablespoons for the cream/quark mix, 1 per bowl on the brownie).…

Becksie66

A star rating of 5 out of 5.

Easy to make but note if you are a novice like me you need to whip the cream and baileys together otherwise it goes like single cream! Also whilst it can be made ahead of time if you add the toffee sauce too early it will just sink to the bottom of the trip so worthwhile adding just before…

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