Sticky Banoffee Pudding

Sticky Banoffee Pudding

By October 5, 2015

Sticky Banoffee Pudding

  • Prep Time : 20 minutes
  • Cook Time : 50 minutes
  • Yield : 6-8



Sticky Banoffee Pudding

1. Pre-heat the oven to 190° C, 180° C fan, 350 F, Gas mark 4.

2. Start by preparing the dates, cut in half to remove the stones, then chop into small pieces (as a rough guide, chop each date into 8 pieces). Place in a jug, pour over the 285ml boiling water and stir through the bicarbonate of soda. Set aside.

3. Cream together the butter, caster sugar, Sugar and Crumbs Banana Split Natural Flavoured Icing Sugar (or any flavour of your choice) and egg, until pale and fluffy. Add the flour and baking powder, mix again, and then finally add the vanilla essence.

4. Pour the date liquid and dates into the mixture and beat really well to combine. The resulting mixture is supposed to be really wet, so don’t worry about that. Then transfer to a 9” baking dish, place in the oven and bake for 50 minutes until well-risen, nicely brown and firm to the touch.

5. To make the sauce, measure out the butter and brown sugar into a small saucepan and melt over a low heat. Once you have a nice smooth sauce with no grains of sugar remaining, pour in the double cream and stir well to combine.

6.  Serve the warm pudding straight away with a drizzle of toffee sauce, a few slices of chopped banana and a squirt of whipped cream.

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