Chocolate Banana Custard Cake
10oz (275g) white self-raising flour
1 tsp bicarbonate of soda
8oz (225g) caster sugar
8floz (230 ml) vegetable oil
5floz (150 ml) orange juice
5floz (150 ml) water
1 1/2 tsp vanilla extract
Vegan custard powder
1-2 tbsp sugar to taste
1 pint (570 ml) soya milk
1/2 tsp vanilla essence
3 1/2 oz (100g) plain chocolate
4 slightly rounded dssp vegan margarine
3 heaped tbsp icing sugar
1 tbsp soya dream (or banana OY shake)
1. First make the sponge cake.
i. Preheat the oven to 160C/325F/gas mark 3. Grease 2 x 8-8 1/2 inch tins.
ii. Sift the flour and bicarbonate of soda into a large bowl. Add the sugar.
In another bowl, whisk together the oil, orange juice, water and
vanilla extract. Pour the mixture into the dry ingredients and mix well
to a smooth, fairly wet batter.
iv. Pour the mixture into the
prepared cake tins and bake in the preheated oven for about 30 minutes,
until the cakes start to shrink away from the sides of the tins and
spring back when lightly pressed in the centre.
v. Leave the cakes to cool in the tins for 5 minutes, then turn out to cool on a wire rack.
2. Next make 1 pint of custard as per instructions on the packet. Stir in vanilla essence at the end and leave to cool.
3. To make the chocolate sauce melt the chocolate with the margarine, icing sugar and soya dream.
Once the sponge has cooled crumble it into a flat form, in a dish
approximately 12 x 8 inch. Then add the cooled down custard, cut a
thick layer of banana on top and finally pour over the still liquid
chocolate sauce. Chill for 2-3 hours then serve. Makes 8 servings