A splash of whisky

STICKY BANANA PUDDING WITH WHISKY TOFFEE SAUCE

When choosing bananas for this decadent dessert, err on the side of not-quite-ripe for the ones that top the pudding—it’ll make browning them a breeze. For the batter, use bananas that are as overripe as possible to provide the most depth and intensity of flavour.

2 tbsp + 3/4 cup (30 mL + 175 mL) unsalted butter, at room temperature, divided 2 just-ripe bananas, peeled and sliced lengthwise in half

1 1/2 cups (375 mL) all-purpose flour

1 1/4 tsp (6 mL) baking powder

1/2 tsp (2 mL) salt

2 overripe bananas, peeled

3/4 cup (175 mL) lightly packed dark demerara sugar

2 tbsp (30 mL) pure fancy molasses 2 eggs

1 1/2 tsp (7 mL) vanilla extract

SAUCE

1 cup (250 mL) lightly packed dark demerara sugar

3/4 cup (175 mL) 35% cream

1/4 cup (60 mL) rye whisky

2 tbsp (30 mL) honey

1/4 tsp (1 mL) salt

1 Preheat oven to 350°F (177°C). Generously butter a 9 x 13-inch (3.8 L) baking dish. Boil a kettle of water.

2 For the pudding, melt 2 tbsp (30 mL) butter in a large frying pan set over medium-high heat. Add just-ripe bananas, cut-side down, and cook until lightly browned on 1 side, about 2 minutes. Transfer to a plate to let cool.

3 In a small bowl, whisk together flour, baking powder and salt. In a medium bowl, mash overripe bananas with a stiff whisk, then continue working mixture, whisking until as smooth and uniform as possible.

4 Using a stand mixer, beat remaining 3/4 cup (175 mL) butter with sugar and molasses on medium speed until light, about 1 minute.

Add eggs, 1 at a time, until almost combined, scraping down sides when needed. Add vanilla extract. Add flour mixture to butter mixture in 2 parts, alternating with mashed banana. Scrape batter into prepared pan; smooth top. Layer will be thin. Carefully press browned bananas into batter, cut-sides up, so they are flush with top of batter. Cover tightly with 2 layers of foil and set into a ro ing pan or casserole dish large enough to hold it.

5 Transfer to centre rack of oven, then fill roasting pan with boiling water to come halfway up sides of pudding, about 1 inch (2.5 cm) deep. Cover roasting pan with lid or foil. Bake until pudding is springy to the touch, 1 hour and 10 minutes. Very carefully remove lid or foil from roasting pan (steam will rise up) and remove pudding from water. Transfer to a cooling rack; remove foil.

6 For the sauce, combine sugar with cream, whisky, honey and salt in a medium saucepan. Bring to a full boil over high heat, then reduce to medium-high and continue cooking, whisking occasionally, to slightly thicken, about 6 minutes. Pour half of toffee sauce overtop of pudding, using back of a spoon to push to all edges, ensuring it is evenly absorbed. Let stand to cool slightly, 10 minutes. Serve with remaining toffee sauce, rewarming if needed.

Serves 6 to 8