"Cricket Three Ways" - Sticky Cricket and Banana Pudding, Salt & Sweet Crickets and Cricket Ice Cream

Method

1. Ripen bananas until the skins are black.
2. Remove the skins and mash flesh to a pulp with a fork.
3. Cream together the butter and sugar till fluffy.
4. Alternately add the eggs and dry ingredients.
5. Last add the warm puree.
6. Spread evenly in a lined baking tin.
7. Bake @ 160 half fan for 20 – 23 mins.
8. Chill, cut 9cm x 3cm.

1. Bring Demerara, butter golden syrup and treacle to the boil.
2. Stir constantly until sugar has dissolved.
3. Add slowly warm cream and salt.
4. Bring back to the boil and pass, cool.
5. Glaze cake when sauce is warm.

1. In a pan boil the caster sugar and water to 121C.
2. Add the crickets whole and stir until coated and crystalized.
3. Sprinkle with salt to taste.

1. Heat the milk with the fondant and glucose to 45C.
2. Mix the sugar and stabilizer together.
3. Whisk into the milk and bring to the boil for 2-3 mins.
4. Chill and churn in a ice cream machine.
5. Freeze, ready to serve.

Allergens