BAKED AMASI PUD­DING WITH CARAMEL BANANA

SERVES 6 PREPA­RA­TION: 20 MIN BAK­ING: 25-30 MIN

DRUM - - FOOD -

PUD­DING

60ml (¼c) but­ter 125ml (½c) sugar 2 eggs 250ml (1c) cake flour 10ml (2t) bak­ing pow­der pinch of salt 250ml (1c) amasi

CARAMEL BA­NANAS

4 ba­nanas 30ml (2T) brown sugar 30ml (2T) but­ter 15ml (1T) golden syrup

TO SERVE

ice cream or whipped cream Pre­heat the oven to 180°C. Grease a medium oven­proof dish with non­stick spray.

1 PUD­DING Cream the but­ter and sugar to­gether un­til fluffy. Add the eggs to the mix­ture one at a time, whisk­ing af­ter each ad­di­tion. 2 Sift the flour, bak­ing pow­der and salt into a sep­a­rate bowl then grad­u­ally add to the egg mix­ture, al­ter­nat­ing with the amasi. 3 Trans­fer the bat­ter to the pre­pared dish and bake for 25-30 min­utes or un­til light brown and cooked through. 4 CARAMEL BA­NANAS Halve one banana length­ways and sprin­kle the cut sides with half the sugar. Grease a pan with non­stick spray and put the ba­nanas in the pan, sugar side down. Fry un­til caramelise­d, re­move and set aside. 5 Slice the rest of the ba­nanas. Heat the but­ter in the same pan and add the rest of the sugar and the golden syrup. Heat un­til the sugar has started to melt then add the sliced ba­nanas. Fry un­til soft and ­caramel-coloured.

6 TO SERVE Spoon the sliced banana caramel over the pud­ding, top with the banana halves and serve with ice cream or whipped cream.

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