6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube)
50g plain flour
50g porridge oats
50g cold butter, diced
Cut 4 bananas into
chunks, then warm 6 tbsp caramel cream
until runny. Layer the banana with 400ml
natural yogurt, 200g granola and the
caramel in 4 glasses, then chill before eating.
Use up your caramel cream
Sticky baked apples: Heat oven to 200C/
fan 180C/gas 6. Mix 4 tbsp caramel cream
with 4 chopped dates, then push into
4 cored apples. Sit in an ovenproof dish,
then drizzle with a little apple juice. Bake
for 30 mins, then serve with fromage frais.
Choc ‘n’ toffee ice-cream sauce
4 tbsp caramel cream, remove from heat,
then add 25g chopped milk chocolate,
2 tbsp milk and a dash vanilla extract.
Leave for 1 min to melt, then stir together.
Heat oven to 200C/fan 180C/gas 6.
Put the apples into a saucepan with a
splash of water, cover, then cook over
a high heat for 4-5 mins, stirring now
and then until just soft. Stir in 3 tbsp
of the caramel, then tip into small
ovenproof dishes. Dot small spoonfuls
of caramel cream over the apples until
only 1 tbsp is left.
Mix the flour and oats together, then
rub in the butter with your fingers until
you have a crumbly mixture. Stir in the
remaining caramel, then scatter over
the apples. Bake for 18-20 mins until
golden and crisp on top.