Easy Blitz-and-Bake Banana Sticky Toffee Pudding

Name: Easy Blitz-and-Bake Banana Sticky Toffee Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 200 g pitted dates; 2 very ripe bananas mashed; 3 eggs; 200 g self-raising flour; 100 g butter softened, plus extra for the tin; 100 g unsalted butter; 150 g soft light brown sugar; 200 g light brown soft sugar; 150 ml double cream; 200 ml boiling water; 1/2 tsp bicarbonate of soda; 1/2 tsp vanilla extract; 1 pinch salt; vanilla ice cream

A delightful twist on a British classic, this banana sticky toffee pudding is incredibly easy to make using a food processor. Moist, naturally sweet from ripe bananas and dates, and drenched in a rich homemade toffee sauce, it's the ultimate comfort dessert.

Servings8 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

pitted dates
200 g
very ripe bananas mashed
2
eggs
3
self-raising flour
200 g
butter softened, plus extra for the tin
100 g
unsalted butter
100 g
soft light brown sugar
150 g
light brown soft sugar
200 g
double cream
150 ml
boiling water
200 ml
bicarbonate of soda
0.5 tsp
vanilla extract
0.5 tsp
salt
1 pinch
vanilla ice cream

Step-by-Step Instructions

Prepare the dates: Place the pitted dates, bicarbonate of soda, and vanilla extract into a heatproof bowl. Pour 200ml of boiling water over the mixture and leave it to soak for 30 minutes until the dates are softened. Meanwhile, lightly grease a 20cm square baking tin with a little butter.

Make the batter: Preheat your oven to 190°C (170°C fan/Gas 5). Once the dates have soaked and cooled slightly, pour them along with their soaking liquid into a food processor and pulse until the dates are finely chopped. Add the mashed bananas, softened butter, 150g of soft light brown sugar, eggs, self-raising flour, and a pinch of salt. Pulse the mixture until it forms a smooth, thick batter.

Bake the pudding: Pour the batter into the prepared baking tin and level the surface. Bake for 40-45 minutes, or until the sponge is firm to the touch and a skewer inserted into the center comes out clean.

Prepare the toffee sauce: While the pudding is in the oven, combine 100g of unsalted butter and 200g of light brown soft sugar in a saucepan. Heat over medium heat, stirring constantly until the sugar has dissolved and the butter is fully melted. Let the mixture bubble for about 3 minutes until it thickens, then stir in the double cream. Simmer for another 2 minutes while stirring until you have a smooth, glossy toffee sauce.