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Sticky toffee and banana pudding

Sticky toffee & banana pudding
serves 6
prep 5 mins cook 10 mins

Ingredients:


115g (4oz) butter
115g (4oz) light muscovado sugar
200ml (7fl oz) double cream
6 tbsp maple syrup
225g (8oz) ginger cake, sliced
2 large bananas
60g (2oz) pecan nuts, chopped

Prepare Ahead:


You can assemble the pudding several hours in advance. Toss the bananas in lemon juice first and tuck them under the cake - this will stop them going brown.

Preparation:


1 - Preheat the oven to 190°C (375°F/Gas 5). Place the butter, sugar, cream, and maple syrup in a small pan and heat gently, stirring constantly, until smooth.

2 - Lightly grease a 20 × 30cm (8 × 12in) ovenproof dish. Arrange the cake and bananas in the dish, pour the sauce over, and scatter the pecans over the top. Bake for 10 minutes, or until the toffee sauce is bubbling.

Good with: Double cream, custard, or vanilla ice cream.

Variation: Madeira Cake and Banana Pudding For a slightly less rich version, replace the ginger cake with 225g (8oz) madeira cake. Madeira is a slightly drier cake, so after you pour the sauce over, leave the mixture to soak for 10 minutes, then complete as above.

Leftovers: Can be reheated and used to top vanilla ice cream, chopped fresh fruit, or slices of cake.
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