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.