Sticky Toffee and Banana Pudding
A lovely winter pudding that is as fast to prepare as it will be consumed.
Good with double cream, custard, or vanilla ice cream.
Leftovers can be reheated and used to top vanilla ice cream, chopped fresh fruit, or slices of cake.
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.
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.
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.
- 115g butter
- 115g light muscovado sugar
- 200ml double cream
- 6 tbsp maple syrup
- 225g ginger cake , sliced
- 2 large bananas
- 60g pecan nuts, chopped
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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