Blitz-and-bake banana sticky toffee pudding
- Preparation and cooking time
- Prep:
- Cook:
- plus 30 mins soaking
- Easy
- Serves 6 - 8
Ingredients
For the sponge
- 200g pitted dates
- ½ tsp bicarbonate of soda
- ½ tsp vanilla extract
- 100g butter, softened, plus extra for the tin
- 2 very ripe bananas, mashed
- 150g soft light brown sugar
- 3 eggs
- 200g self-raising flour
For the sauce
- 100g unsalted butter
- 200g light brown soft sugar
- 150ml double cream
- vanilla ice cream, to serve (optional)
Method
- STEP 1
Boil the kettle. Tip the dates into a heatproof bowl with the bicarb and vanilla extract, then pour over 200ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin.
- STEP 2
Heat the oven to 190C/170C fan/ gas 5. When the dates have soaked and cooled, tip them along with their soaking liquid into a food processor and pulse to chop. Tip the rest of the sponge ingredients and a pinch of salt into the food processor and pulse to make a batter. Scrape the batter into the tin and bake for 40-45 mins, or until the pudding is firm to the touch and a skewer inserted into the centre comes out clean.
- STEP 3
While the pudding is baking, make the sauce. Tip the butter and sugar into a saucepan and warm over a medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until the mixture is thick, then stir in the cream and simmer, stirring, for 2 mins until you have a toffee sauce. Serve the pudding warm, cut into squares and drenched in the sauce with vanilla ice cream on the side, if you like.
