Bobbie says: “Who can resist rich, buttery caramel? (It’s a rhetorical question.) This inspired iteration of our banana pudding — yet another fan favourite — reminds me of the bananas Foster made tableside at premium steak houses in the 1970s. That pinch of sea salt brings all the flavours together so beautifully.”

Makes 4-5 litres; serves up to 16

Ingredients

1 can Nestle’s La Lechera dulce de leche sweetened condensed milk
360g ice-cold water
1 package Jell-O instant vanilla pudding mix
720g heavy cream
1 box Nilla wafers
4-5 ripe bananas, sliced
1 cup salted caramel sauce (see recipe below)

For the caramel sauce:

600g granulated sugar
227g water
1/2 teaspoon fresh lemon juice
480g heavy cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt

Method

In a stand mixer with the whisk, beat the dulce de leche and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a bowl, cover, and refrigerate for 1-2 hours or overnight.

In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.

With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. To assemble the pudding, select a trifle bowl or large, wide glass bowl with a 4-5 litre capacity, or individual serving bowls.

Spread one-quarter of the pudding on the bottom and layer with one-third of the cookies and one-third of the bananas (enough to cover the layer). Drizzle with 1/4 cup of the salted caramel. Repeat the layering twice more. End with a final layer of pudding. Drizzle with the remaining 1/4 cup salted caramel.

Cover tightly with plastic wrap and refrigerate for 4-6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours after assembly, if you can wait that long!

Caramel sauce

Bobbie says: “One of the best things about this buttery amber sauce is that it keeps in the refrigerator for weeks. Use it as a topping for ice cream, drizzled on cakes, and in the base for our decadent Billionaire Brownies. Once you get the hang of making it, you’ll never buy caramel again. Be mindful when making caramel, as you’re working with very high temperatures. Use a thermometer and the right size pot to prevent the caramel from boiling over. Wear burn gloves when stirring the caramel or adding cream to avoid hot splatters. Keep kids and pets at a good distance from the stove when making caramel. It’s a process that needs your undivided attention.”

Makes about 3 cups

Method

Place a folded towel on the counter. In a large heavy-bottom pan, combine the sugar, water, and lemon juice and gently stir with a wooden spoon or spatula, making sure all the sugar is moistened with the water.

Set the pan over high heat. Clip a thermometer to the side of the pan and bring the mixture to a rolling boil. Do not stir. Allow the mixture to boil while watching the thermometer closely. The syrup must come to 330°F (165°C). As it cooks, be careful not to stir. If the syrup starts to colour unevenly, you can swirl the pan to even it out. At 330°F (165°C), immediately remove the pan from the heat and carefully place on the folded towel. Be very cautious, as the mixture is extremely hot and can cause bad burns.

Pour the cream into the pan while standing back a little. The mixture will bubble vigorously. When it subsides, stir with a whisk. Whisk in the vanilla and salt.

Return the pan to medium heat and allow to come to a simmer again, stirring with the whisk until the mixture all comes together with a beautiful caramel colour.

Remove the pan from the heat and pour into a heatproof bowl.

When the mixture is completely cool, store in a sealed container in the refrigerator for up to 1 month.

From The Magnolia Bakery Handbook: A Complete Guide for the Home Baker by Bobbie Lloyd (£25, Harper Design), out now

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