Sticky Toffee & Banana Pudding

A deliciously comforting pudding combining toffee & banana – add a little whipped cream on the side for an extra indulgence!

  • 50g butter
  • 75g soft brown sugar
  • 2 medium free-range eggs, beaten
  • 100g self raising flour
  • 1 small ripe banana, mashed
  • 1/2 tsp bicarbonate of soda
  • 90g chopped dates
  • 150mls boiling water
  • 1/2 tsp vanilla extract
  • 20g toffee or fudge pieces
  • 15g butter
  • 50g light brown sugar
  • 50g dark muscovado sugar
  • 150mls fresh double cream
  • 1/2 tsp vanilla extract
  • Makes 6 individual puddings

Follow these steps

  • Pre-heat the oven to 180degC.
  • Place the dates and bicarbonate of soda into a bowl with the boiling water - leave to one side to cool slightly.
  • Cream the butter, sugar and vanilla extract together until light and fluffy. Add the beaten egg and flour a little at a time until well mixed, then gradually add the soaked dates with their liquid, mixing well between each addition. Finally add the toffee or fudge pieces and mashed banana and mix through.
  • Divide the mixture evenly between 6 well buttered ramekins or mini pudding basins (each should only be about half full).
  • Place in the pre-heated oven for around 30 – 35 minutes or until just firm when pressed lightly in the centre. To make the sauce melt the butter, both sugars, vanilla extract and cream, stirring until the sugar has melted, then bring to the boil. Remove from the heat.
  • Turn out the puddings onto serving plates and serve with the warm toffee sauce poured over.
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