Banana sticky toffee pudding

Banana sticky toffee pudding, originally uploaded by yongtze.

I saw this recipe from Gordon Ramsay's Kitchen Heaven and thought it would be nice for winter - moist, warm dessert with banana.

I did not have soft brown sugar so I substituted it with raw sugar. Also, I did not follow the recipe for the sauce because I did not have double cream at home. Instead I make a simple butter-caramel sauce. Fortunately it still turns out to be quite delicious.

Serves 4-6:

• 170g unsalted butter
• 180g soft brown sugar
• 2 small eggs
• 180g plain flour
• 12g baking powder
• 200g chopped banana

For the sauce:

• 250g soft brown sugar
• 140ml double cream
• 65g unsalted butter

1. Preheat the oven to 180 degree Celsius. Cream butter and sugar together. Then beat in eggs and fold in flour and baking powder. Mix in chopped bananas to the mixture.

2. Grease 6 moulds and sprinkle caster sugar at the bottom and sides (I did not have so many moulds so I used a small bread tin and increased the baking time a bit). Divide the mixture into the moulds and bake for 10 minutes.

3. Turn down the heat to 150 degree Celsius and continue to bake for 1 hour and 20 minutes.

4. When the pudding is almost done, place sugar, cream and butter in a pan and bring to boil. When all sugar is dissolved, remove from heat and pour it over the baked pudding to serve.

Comments

[Ross Hill]

Hi there,

You might be interested in meeting restauranteur Paul Mathis at The Hive next week - details at http://www.thehive.org.au.

Cheers, Ross