Ed Baines Banana apple and Raisin Strudel with Butterscotch Sauce and Ice Cream

banana apple
Ingredients:

Filling:

  • 2 Dessert apples, peeled, cored and diced
  • 2 Bananas, finely sliced
  • ½ Lemon, juice of
  • 75g/ 3oz butter
  • 75g/ 3oz Demerara sugar
  • ½ x 5ml tsp Cinnamon
  • 150g/ 5 oz Mixed dried fruit and nut mix

Strudel:

  • 200g/ 7oz Chilled filo pastry
  • 2x15ml tbsp Mild olive oil or vegetable oil
  • 30g Icing sugar, sieved

Butterscotch Sauce:

  • 100g/ 4oz Butter
  • 50g/ 2oz Demerara sugar
  • 200ml/ 7 fl oz Double cream or 200ml carton Fortisip Protein Vanilla Flavour or Fortisip Bottle Toffee Flavour

To serve:

  • 1 scoop Vanilla Ice Cream

Vary the fruit used depending what you have available. Pears, peaches and raspberries make a delicious combination. Fortisip Protein Vanilla or Fortisip Bottle Toffee both work well in the butterscotch sauce depending upon the flavour preferred.

Servings: 4 Preparation time: 20 minutes

Cooking time: 30 minutes

Cooking temperature: 180°C/160°C Fan/350°F/Gas Mark 4

Preparation:

  1. Prepare the filling. Chop the bananas and apples and stir together in a large mixing bowel with the lemon juice to prevent the fruit from browning.
  2. Stir the butter in a medium pan with the Demerara sugar and cinnamon until the mixture melts together.
  3. Add the dried fruit and nuts to the pan and stir over a gentle heat for 5 minutes.
  4. Remove from the heat and add to the mixing bowl of fresh fruit and stir together
  5. Make the strudel. Spread out one sheet of filo and brush with a little of the oil. Repeat to make a 4 layered sheet.
  6. Spoon filling in a long strip onto the pastry leaving 8cm/ 3” clear at the top and bottom ends. Fold over the sides to seal the edges and roll up from the bottom to top edge into a long roll parcel.
  7. Rest on an oiled baking sheet or on a baking sheet lined with baking parchment. Brush the parcel with the remaining oil and dust with sieved icing sugar.
  8. Oven cook for 25 – 30 minutes until the pastry is golden and crisp.
  9. Meanwhile prepare the butterscotch sauce.
    • Stir the butter and Demerara sugar together over a gentle heat in a medium size pan until melted.
    • Simmer for 1 minute until the mix colours to a light caramel.
    • Gradually pour in the cream or Fortisip Protein Vanilla or Fortisip Bottle Toffee.
    • Return to a gentle heat and bring up to simmering but do not allow to boil.
  10. Once cooked slice the strudel and pour over the sauce. Serve with a generous scoop of vanilla ice cream.

Nutritional intake:

When using Fortisip Protein Vanilla

  • Calories per serving: 1062 Kcal
  • Protein per serving: 8.3 grams

Source: Rarer Cancers Forum DVD