An old-fashioned favorite, I just had to include a sticky toffee pudding in the book, and my family love this banana version. The portions are deliberately generous to make sure there’s plenty left over to enjoy the rest of the week.
For the Banana Pudding
6tablespoonsbutter, soft, plus extra for greasing
2cups pitted and chopped dates
1cup plus 2tablespoonsbrewed tea
1½cups less 2tablespoonsself-rising flour
2ripe bananas, peeled and mashed
1teaspoonapple pie spice
ice cream, to serve
Heat the oven to 350°F and grease an 8-inch square baking dish.
Put the dates and tea in a small saucepan and bring to a boil and boil 3 to 4 minutes until soft, then stir in the baking soda.
Using an electric mixer, beat together the butter and sugar until light and creamy. Stir in the eggs, flour, bananas, apple pie spice and date mixture until well combined. Pour into the prepared baking dish, transfer to the oven and bake40 to 45 minutes until the top is just firm to the touch.
Meanwhile, to make the sauce, put the brown sugar, butter and cream in a saucepan over low heat and simmer until the sugar dissolves and the sauce is a light toffee color. (Both the pudding and sauce can be gently reheated and served within a few days. Alternatively, aslice of pudding can be popped into lunchboxes or enjoyed with a cup of coffee.)
Once cooked, pour the warm sticky toffee sauce over the pudding and serve with ice cream or custard sauce.