Banana, Apple and Crunchy Sesame Pud

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This simple pudding is delicious with whipped cream or vanilla ice cream. Actually, now I think of it, every pudding is made even more delicious with cream or ice cream! I tend to use Granny Smiths or a similarly tart apple.


  • 60 g (2 oz) unsalted butter
  • 4 ripe bananas, peeled and cut into 2 cm (¾ in) pieces
  • 4 large apples, cored and cut into thumb-thick wedges
  • juice of 1 large, juicy lemon
  • 200 g (6 ½ oz) demerara or soft brown sugar
  • 4 teaspoons sesame seeds, toasted


Heat half the butter in a 30 cm (12 in) frying pan with a heatproof handle. When it begins to turn nut-brown add sliced bananas and fry for 1 minute over a high heat, tossing occasionally.

Tip bananas into a bowl, add remaining butter to the pan and return to the heat.

Cook apple wedges in the same way, but for 2 minutes. Add lemon juice and 60 g (2 oz) of the sugar to the pan, toss well, and cook until sugar begins to caramelise.

Return bananas to the pan, press flat, sprinkle with sesame seeds and remaining sugar. Place under a hot grill and cook until sugar caramelises.

Leave to cool for 2 minutes before serving.