Its that time of year when comforting, warming puddings are just necessary. Here’s a recipe for a twist on a classic sticky toffee pudding. The bananas really enhance the deep, toffee flavour and give a light, tropical freshness. Soaked in a thin toffee sauce, it becomes so light it melts in the mouth. Another exciting way to us up old bananas.
I’m totally behind with Christmas preparations this year. My studies, work, animals and general life have taken over. But I am arriving in the Christmas spirit now and will get my bake on in the next week! Here’s some ideas from last year, as much for me as for you!
Ingredients: Serves 8
- 175g stoned dates, chopped
- 100ml water
- 1 tsp bicarbonate of soda
- 150g margarine, softened
- 175g unrefined sugar
- replacer for 2 eggs (I use Orgran No Egg)
- 175g self-raising flour
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 100g margarine
- 100g soft dark brown sugar
- 300ml soya milk or cream
- For the banana pudding, preheat the oven to 180C/365F/Gas 4. Grease and line a 7 inch square tin or similar.
- Heat the dates, water and bicarbonate of soda in a saucepan over a low heat for 20-25 minutes, or until the dates are completely soft.
- Cream the margarine and sugar together in a bowl, then beat in the eggs/replacer a little a time until well combined. Fold in the date mixture (liquid and all), flour, bananas and vanilla extract.
- Pour into the tin and bake in the oven for about 30-40 minutes, or until a skewer comes out clean.
- Meanwhile heat the margarine, sugar and soya milk or cream together until amalgamated and saucy. Pour the hot sauce over the pudding in the tin and allow to soak in before spooning into bowls with custard and more toffee sauce if you like!