Blitz-and-bake banana sticky toffee pudding
Indulge in a sticky toffee pud for a comforting dessert
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Prep:10 mins
Cook:45 mins
plus 30 mins soaking - Serves 8
- Easy
Nutrition per serving
-
kcal 653
-
fat 33g
-
saturates 20g
-
carbs 82g
-
sugars 0g
-
fibre 3g
-
protein 6g
-
salt 0.7g
Ingredients
- 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
- 100g unsalted butter
- 200g light brown soft sugar
- 150ml double cream
- vanilla ice cream , to serve (optional)
Method
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.
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.
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.
