Sticky tof­fee pud­ding with ba­nana sauce

Food and Travel (UK) - - Contens -

SERVES 12

For the sticky tof­fee pud­ding 325g stoned dates, roughly chopped

275g dark soft brown sugar or dark mus­co­v­ado sugar 3 large eggs

90g but­ter, melted and cooled slightly, plus ex­tra for greas­ing 300g self-rais­ing flour

1tsp bak­ing pow­der

1tsp bi­car­bon­ate of soda

For the ba­nana caramel sauce 300g but­ter, cut into pieces 375g light soft brown sugar 150g dark soft brown sugar or dark mus­co­v­ado sugar 375ml dou­ble cream

2 just ripe bananas, chopped (op­tional)

To serve clot­ted cream or crème fraîche

30 x 23 x 4cm bak­ing tin

Pre­heat the oven to 190C/375F/ Gas 5. Grease and line the base of the tin with bak­ing parch­ment.

Put the dates into a saucepan with 225ml wa­ter. Cook over a low-medium heat un­til soft and mushy, and the wa­ter is al­most all ab­sorbed, about 4-5 min­utes.

Trans­fer to a food pro­ces­sor or use a stick blender and blitz to a purée, then leave to cool slightly.

Whisk the brown sugar and eggs in a large bowl, un­til light and a bit paler in colour, then whisk in the melted but­ter.

Sift the flour, bak­ing pow­der and bi­car­bon­ate of soda to­gether in a sep­a­rate bowl, then stir into the egg mix­ture, a third at a time, us­ing a large metal spoon.

Stir in the date purée un­til com­bined. The mix­ture will be soft. Pour it into the tin, spread­ing gen­tly to smooth the sur­face.

Bake for 25-30 min­utes, un­til risen and firm but springy to the touch.

While the pud­ding is in the oven, make the ba­nana caramel sauce. Com­bine all the in­gre­di­ents, ex­cept the bananas, in a large saucepan and heat gen­tly un­til the sugar has dis­solved and the but­ter has melted, stir­ring reg­u­larly.

In­crease the heat to medium and bring to a fast sim­mer, then let it bub­ble for 1-2 min­utes, just to thicken the sauce slightly. Re­move from the heat and al­low to cool.

Pour the sauce into a pro­cesser (or use a stick blender in the pan), add the chopped bananas, if us­ing, and blitz to­gether un­til smooth and com­bined. Warm through gen­tly be­fore serv­ing.

Check the pud­ding is cooked by in­sert­ing a knife into the cen­tre – it should come out clean. Re­move from the oven and turn on to a wire rack. Peel off the lin­ing pa­per, in­vert the pud­ding on to a board and cut into 12 squares.

Al­ter­na­tively, cool the pud­ding slightly in the tin, then cut into squares and re­move the por­tions, leav­ing the lin­ing pa­per be­hind.

Pour some of the sauce over each por­tion, then driz­zle ex­tra on the plates. Serve with a dol­lop of clot­ted cream or crème fraîche.

Tips: The pud­ding can be made a day or two ahead. Sim­ply make it as di­rected, then cool com­pletely be­fore wrap­ping it well and stor­ing in a cool, dry place.

The sauce can also be made ahead and kept in the fridge, then re­heated gen­tly to serve.

Any pud­ding or sauce left­overs will freeze well (sep­a­rately) for up to 1 month. Thaw at a cool room tem­per­a­ture, then re­heat to serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.