Sticky toffee pudding with caramelised banana skin

A warming sticky toffee pudding made with caramelised banana skin and accompanied with Yarde Farm ice cream and Joe & Steph’s popcorn
05.09.2023
  • 1 hours 10 minutes
  • Serves 6

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: 
  1. 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.
  2. Soften the butter and collate all other ingredients to prepare.
  3. Pre-heat the oven at 180c.
  4. 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.
  5. 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.
  6. Sift the flour and raising agents together and fold these through the mixture.
  7. Divide between the 6 buttered cake moulds and bake for 15-20 minutes at 180c until soft and springy to the touch.
  8. Remove from the moulds, and serve the puddings with the sauce, a scoop of ice cream, and caramelised bananas.
  For the sauce: 
  1. 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.
  2. Remove and store.
This recipe is part of the sustainable food trends 2025. Click the link to discover the rest of our food and drinks trends 2025
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