It’s hard to beat a glo­ri­ously in­dul­gent and squidgy pud. Here are five new favourites you’ll make again and again


Retro pud­dings to com­fort you in the colder evenings

Serves 8 Prep 35 mins Cook 45 mins-1 hr 84p a por­tion 514 kcals, 24g fat, 10g sat. fat, 47g sugar 100g soft­ened but­ter, plus ex­tra

8 tbsp maple syrup, plus ex­tra to serve

3 ripe bananas and

1 over-ripe ba­nana

200g light mus­co­v­ado sugar

4 eggs 2 tsp vanilla paste

200g self-rais­ing four

100g ground al­monds

1 tsp bi­car­bon­ate of soda

200g pot Greek yo­gurt

1 Heat oven to 160C/140C fan/gas 3, but­ter a 20cm square cake tin and line the base with bak­ing parch­ment. Pour in half the syrup, swirling to coat the bot­tom. Halve the 3 ripe bananas length­ways and lay, cut-side down, in the tin.

2 Beat to­gether the but­ter, sugar, eggs, vanilla and over-ripe ba­nana with an elec­tric whisk. Fold in the four, al­monds and bi­carb, then stir in the yo­gurt. Spoon into the tin with­out dis­lodg­ing the bananas. Bake for 45 mins-1 hr un­til a skewer poked in comes out with only moist crumbs.

3 Poke all over with the skewer, then pour over the re­main­ing maple syrup. Let it soak in for a few mins, then turn out of the tin up­side- down, driz­zling with syrup.

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