This banana-toffee confection was invented in East Sussex restaurant The Hungry Monk in 1972. We’ve added crème fraîche to the cream, pretzels to the crumb base and salt to the caramel for a salty-tangy take on a sweet classic.
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Drink Suggestion Rich, malty, sweet Rutherglen topaque (the fortified wine formerly known as tokay).
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Court
STYLING Elodie Rambaud
DRINK SUGGESTION Max Allen
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