Chef Insights
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Description
Few desserts earn a following like this one. It comes from Anna Polyviou, the award-winning pastry chef who trained at Pierre Herme in Paris and Claridge's in London. It is her signature dessert and one of the most loved dishes on the Providoor menu.
The sponge is rich and sticky, studded with banana and drenched in salted caramel sauce. Serve it warm with mascarpone or a scoop of vanilla ice cream and an ordinary weeknight table starts to look a lot like a restaurant one.
Finishing it at home is straightforward. Defrost the pudding fully in the fridge, then reheat it in the oven at 180C for 20 to 25 minutes. Net weight is 720g and it serves 4, which covers a family dinner or the sweet end of a dinner party. This dessert is vegetarian.
For more ways to finish a meal, browse the full desserts range. Chef-made, flash-frozen and delivered across Sydney, Melbourne and Brisbane.
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Ingredients
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Allergens
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Nutritional information
Total Weight 300g nutrition per serving 150g nutrition per 100g energy 1962kJ (469Cal) 786kJ (188Cal) protein 5.5g 2.2g fat, total 20.4g 8.2g fat, saturated 12.7g 5.1g carbohydrates 64.8g 25.9g sugars 43.9g 17.5g sodium 174.6mg 70.2mg
Pairs well with
Add vanilla mascarpone cream to complement your dish.
Cooking Instructions
Oven
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
