Chocolate Chip Banana Bread Puds with Salted Caramel Sauce

Method

1. 1. Preheat the oven to 180˚C/350˚F/Gas Mark 4.
2. 2. Grease 10 small pudding moulds and divide them between two baking sheets.
3. 3. Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale. Add one egg at a time, mixing after each addition, until they are incorporated.

4. TOP TIP

   If you add the eggs all at once, the mixture can split.
5. 5. Fold the flour, bananas, chocolate and vanilla extract into the pudding mixture until you have a smooth batter.
6. 6. Divide the mixture between the 10 pudding moulds and bake in the oven for 20-25 minutes.
7. 7. Meanwhile, make the salted caramel sauce. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved.
8. 8. Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for about 3 minutes until the sauce is sticky and thick.
9. 9. Insert a metal skewer into the centre of one of the puddings, if it comes out clean, the puddings are ready.
10. 10. Remove from the oven and allow to cool slightly before inverting them onto serving plates.
11. 11. Serve covered in the hot salted caramel sauce.

• Desserts & Baking
• Sticky Toffee Pudding
• Retro dessert
• mini dessert
• individual desserts

Ingredients

• US
• METRIC

You'll Need