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Sticky Toffee Banana Pudding with Cheat’s Salted Caramel | DonalSkehan.com
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Sticky Toffee Banana Pudding with Cheat’s Salted Caramel

March 12

Sticky toffee pudding and banana bread are two of my desert island desserts and in this recipe they are amalgamated to create a next level sweet treat that trumps them all. The salted caramel recipe here is an all in one method well worth adding to your recipe repertoire and can be stored in the fridge for at least a week.

  • serves Serves 10
  • time 1 hour

Method

  1. 1. Preheat the oven to 180°C (350°F/Gas 4). Grease 10 small pudding moulds and divide them between two baking sheets.
  2. 2. Put the dates and 300ml (101?2 fl oz) water in a saucepan and place over a medium–high heat. Bring the mixture to the boil and then simmer for approximately 20 minutes or until the liquid has reduced by half and the dates have completely softened.
  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. (If you add the eggs all at once, the mixture can split.)
  4. 4. Blitz the dates with a hand blender while still hot, until smooth, then stir through the bicarbonate of soda. Fold the date mixture, flour, bananas and vanilla extract into the pudding mixture until you have a smooth batter. Divide the mixture between the six moulds and bake in the oven for 20–25 minutes.
  5. 5. 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. Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.
  6. 6. Insert a metal skewer into the centre of one of the puddings; if it comes out clean, the puddings are ready. Remove from the oven and allow to cool slightly before inverting them onto serving plates.
  7. 7. Serve covered in the hot salted caramel sauce.

Ingredients

6oz stoned dates (chopped)

5.6oz butter (plus extra for greasing)

7oz soft light brown sugar

2 large free-range eggs

1 tsp bicarbonate of soda

7oz self-raising flour

2 bananas, mashed

1 tsp vanilla extract

For the salted caramel:

3 1/2 oz butter

5oz soft dark brown sugar

3 tbsp golden syrup

5fl oz double cream

1 tsp vanilla extract

generous pinch of sea salt

175g stoned dates (chopped)

160g butter (plus extra for greasing)

190g soft light brown sugar

2 large free-range eggs

1 tsp bicarbonate of soda

200g self-raising flour

2 bananas, mashed

1 tsp vanilla extract

For the salted caramel:

100g butter

150g soft dark brown sugar

3 tblsp golden syrup

150 ml double cream

1 tsp vanilla extract

generous pinch of sea salt