Miso, not just for soup.
The kulfi will take at least 6 hours to set, so make it ahead of time. In a large bowl, mix the Ovaltine into the condensed milk until there are no lumps. In a separate bowl, whip the cream to soft peaks, then fold it into the condensed milk mixture. Pour the kulfi into a tub and freeze until set. It really is as simple as that!Put the tea leaves in a heatproof jug or bowl, pour over the boiling water and allow to infuse for a minute.
Tip the soaked dates and tea into a blender or food processor, along with the vanilla extract, and blitz to a puree. Add the bicarbonate of soda and pulse briefly, then add to the bowl and mix thoroughly. Wipe out the blender, add the bananas and blend until smooth, then add to the cake batter and stir in well. Pour into the tin and bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean.
Meanwhile, to make the butterscotch, put the cream in a saucepan over low heat. Add the sugar, butter and golden syrup and whisk until the sugar has dissolved and the butter has melted. Finally whisk in the miso, then remove from the heat.To serve, cut into 12 portions, then serve warm with the hot miso butterscotch and the Ovaltine kulfi.
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