*or replace with your favourite vegan caramel sauce
300mlVegan milkpreferably full fat, barista style for creaminess
1TspVanilla paste or essence
Scant ¼ teaspoon turmeric
Make the caramel
Using an instant pot using the saute function, or in a saucepan, heat the brown sugar and stir for 1 minute. Pour in 125ml of your coconut cream and stir to combine. Bring to a boil and then reduce to a simmer until the caramel has thickened. Stir occasionally, then season the caramel with salt to taste and set aside.
Make the custard
In a clean inner pot, or an additional saucepan, add a splash of non dairy milk to a cold pan, along with the cornflour. Whisk until no lumps remain. Whisk in the remaining coconut cream, remaining milk, vanilla paste, sugar, turmeric and salt. Whisk well to combine. Continuously stir the custard with a silicone spatula for 6 to 8 minutes or until thickened.
To assemble, slice the bananas into rounds and layer into a baking dish that fits your Instant Vortex Versa Zone. Pour the caramel sauce over the sliced banana in an even layer, but save a little for the topping.
Slice the crumpets in half. Place the crumpets cut side down into the baking dish, with the rounded part sticking up. Pour the custard over the crumpets, and leave to soak for 20 minutes or make it in advance pop it in the fridge and soak overnight.
Once ready to cook, scatter over a little more sugar then place into the air fyrer.
Select bake and set the time to 20 minutes and temperature at 170C.
Once cooked, top with nuts if desired and serve immediately.