Banana Toffee Pudding
A banoffee style pudding, prepared in layers so the toffee permeates the sponge for a rich toffee banana taste, yet cooked on a toffee base which is turned upside down - so is served with Toffee oozing over the sides.
Truly rich and delicious.
Preparation time: 20 minutes Quantity: Serves 5 -6 Cooking time: 45 or so minutes
Ingredients
The Toffee bit-
50g/ 2 oz butter
50g/ 2 oz dark brown sugar
3 tablespoons golden syrup
Middle bit -
150g/ 6 oz butter
150g/ 6 oz dark brown sugar
3 medium eggs
150g/ 6 oz self-raising wholemeal flour
2 banana’s - sliced
Method
- Stage one -
- Melt the 1st lot of butter and sugar with the syrup
- Simmer for 1-3 minutes till dissolved and toffeed
- Pour 2/3 of the mix in to a 2-pint pudding bowl or 6 inch deep tin (reserve other 1/3)
- Leave aside
- Stage Two for the sponge filling -
- Melt the 2nd butter and sugar together, simmer for a minute or two till dissolved
- Cool slightly
- Beat the butter & sugar/toffee mix in to the eggs
- Stir the flour in to the egg mix
- Add the sliced bananas
- Spoon/ pour 1/2 the mix on top of the syrup mix
- Spoon on the remainder 1/3 toffee mix
- Spoon on the remainder 1/2 sponge mix
- Bake in a pre heated oven Gas 4/180*c/380*f - for 45 minutes or until cooked
- Serve by turning out on to a dish -so the toffee pours naturally all over the top