Sticky banoffee pudding

This is a sticky toffee pudding made with bananas in the sponge mix instead of dates – same idea of sweet and sticky but banana flavoured. I don’t even like bananas that much but these were pretty tasty.

Makes 4 puddings

You will need:
150ml double cream
80g butter
100g muscavado sugar

2 ripe bananas
Splash of milk
Drop vanilla essence
1 tblsp strong coffee
80g butter
1 egg
100g plain flour
100g light brown sugar
1 level tsp baking powder
100g walnut pieces

First make the toffee sauce. I always use the Domestic Sluttery salted caramel sauce recipe as a base (try it, it’s MAGIC), and vary the quantities/type of sugar depending how thick/toffee-y I want the sauce. Put the butter and muscavado sugar in a saucepan over a low heat. Once the butter’s melted, swirl to cover the sugar and turn up the heat a little bit. Let the mix bubble for 4-5mins until it turns dark amber, then remove from the heat and whisk in the cream. Ideally, let it thicken in the fridge for an hour – I made mine the day before.

Thickly butter the ramekins, then put a dessertspoon of caramel sauce mix into the base of each one. Slice one of the bananas and dot the caramel with slices (optional).

Mash the remaining banana slices with the other banana (you want about a banana and a quarter for the cake mix). Cream together the butter and sugar, and beat the egg. Mix the egg and flour into the butter mixture a little at a time until combined into a stiff cake mix. Add vanilla, coffee, mashed banana, walnut pieces and a splash of milk. You want a batter that drops off the spoon.

Spoon into the prepared ramekins, stopping about a centimetre from the top, and smooth the tops. Bake at 180 degrees for about 25-30mins until springy to touch and coming away from the sides – the caramel should start bubbling up the sides. Leave to cool for 10mins, then run a knife round the edge and turn out onto a plate – you might need to tap each ramekin sharply on the plate to release the pudding! Serve with extra caramel sauce and/or ice-cream.

 

 

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