everyday recipes

Banana toffee pudding

Banana toffee pudding
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Serving Size: Serves 8
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking
Cooking method: bake
Season: All year round

Banana toffee pudding
INGREDIENTS

ripe bananas, 4 large
brown sugar, 1½ cups
butter, 125g, softened
eggs, 2
self-raising flour, 1 cup
plain flour, ½ cup
buttermilk, ¾ cup
ice-cream, to serve
BUTTERSCOTCH SAUCE
butter, 30g
thickened cream, 300ml carton
brown sugar, ½ cup
METHOD

  1. Preheat oven to moderate, 180°C. Lightly grease and line a 22cm round cake pan. Thinly slice 2 bananas diagonally. Mash remaining bananas. Sprinkle pan base with ½ cup brown sugar. Arrange sliced bananas over.

  2. In a bowl, using an electric mixer, cream butter and remaining sugar together. Add eggs, one at a time, beating well after each. Fold in sifted combined flours, mashed banana and buttermilk. Spoon mixture evenly into pan. Bake 55-60 minutes.

  3. BUTTERSCOTCH SAUCE Meanwhile, melt butter in small saucepan on medium. Add cream and sugar, stirring to dissolve. Bring to boil, stirring. Reduce heat, simmer 1-2 minutes.

  4. Serve pudding warm with ice-cream, drizzled with sauce.



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