Step 1

Add sugar to skinned and sliced apple, stew for 7-10 minutes. Blend apple with rest of the ingredients.

Step 2

Pour the mixture in to a greased pan. Cover the pan with a lid or a foil and steam for 30-40 minutes.

Step 3

Serve warm or after refrigerating.

Step 1

Mix MILKMAID, cooking cream, cocoa powder and vanilla well. Keep aside for 10-15 minutes to chill.

Step 2

Divide the mixture into popsicle molds and insert Popsicle sticks.

Step 3

Freeze the pops until frozen solid, at least 4 hours or until set.

Serving Tip : Drizzle MILKMAID Choco Topping before serving for a more chocolatey experience!

Step 1

For the crust: Preheat oven to 160°c. In a medium bowl, mix together crushed biscuits and melted butter until well combined. Press mixture into the bottom and sides of a 9-inch pie tray. Bake for 10 minutes until golden brown. Let cool.

Step 2

For the filling: In a large pan, melt the butter and 130g sugar, stirring constantly. Add MILKMAID and keep stirring well, until the mixture browns and comes to a boil. Allow the mixture to boil for at least one full minute before taking it off the heat. Spread the caramel over the cooled base, and chill for at least one hour, or until set.

Step 3

Cut bananas into 1/4-inch slices, and spread over the pie surface. In a large chilled bowl, whisk to whip together the cream and remaining brown sugar until stiff peaks form. Spread cream all over the surface of the pie. Drizzle with MILKMAID Choco Topping. Using a knife, ripple the sauces through the whipped cream.