Ingredients
For the sticky toffee pudding
- Fresh banana (chilled) 200g
- Everyday Favourites salted butter (chilled) 100g
- Tate & Lyle dark brown soft sugar 255g
- Everyday Favourites free range medium eggs 3 eggs
- Green Valley dairy Greek style yoghurt (chilled) 120g
- Everyday Favourites self raising flour 200g
- Dr. Oatker Professional bicarbonate of soda 2g
- Dr. Oatker baking powder (gluten free) 3g
- Yarde Farm popcorn ice-cream 1 scoop per portion
For the sauce
- Freshways double cream (chilled) 120ml
- Everyday Favourites salted butter (chilled) 250g
- Tate & Lyle dark soft brown sugar 250g
Method
For the sticky toffee pudding:- Peel the banana and set to one side. Wash and soak the banana skins, and remove the tips. Leave them soaking for 2 hours, whilst refreshing the water every 30 minutes.
- Soften the butter and collate all other ingredients to prepare.
- Pre-heat the oven at 180c.
- Once the skins have soaked, add them to a pan with a touch of the sugar and 100ml of water. Slowly cook them until they become a soft purée, and leave this to chill.
- In a mixing bowl, add the softened butter and sugar and cream together. Add in the eggs, yoghurt and banana skin purée and blend the mixture together.
- Sift the flour and raising agents together and fold these through the mixture.
- Divide between the 6 buttered cake moulds and bake for 15-20 minutes at 180c until soft and springy to the touch.
- Remove from the moulds, and serve the puddings with the sauce, a scoop of ice cream, and caramelised bananas.
- Place all ingredients into a saucepan and bring to a simmer. Continue to stir until the sugar has completely dissolved and cook for a further 5-6 minutes until rich and glossy.
- Remove and store.
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