Yield: 10 servings
Measure | Ingredient |
---|---|
375 grams | Butter; softened |
1½ cup | Caster sugar |
6 \N | Eggs |
3 cups | Self-raising flour |
1½ teaspoon | Baking powder |
1 teaspoon | Cinnamon |
1 teaspoon | Vanilla essence |
3 \N | Ripe bananas; mashed |
200 grams | Butter |
1¾ cup | Brown sugar |
1¾ cup | Thickened cream |
TOFFEE SAUCE
1 . Beat butter and sugar together until light and creamy. Add eggs one at a time, beating well after each addition.
2. Sift together flour, baking powder and cinnamon. Fold flour mixture and vanilla essence into butter mixture. Stir in bananas. Pour batter into a greased and lined 25 cm square cake tin. Bake in a moderate oven (180C) for I hour or until cooked when tested.
3. To make sauce, place butter and brown sugar in a saucepan and cook over a low heat, stirring, for 10 minutes or until sugar dissolves. Remove pan from heat and gradually stir in cream. Return pan to heat. Simmer, stirring, for 4 minutes until sauce is smooth.
4. Serve pudding hot or warm, cut into squares and accompanied by sauce.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.