Toffee banana pudding

Yield: 10 servings

Measure Ingredient
375 grams Butter; softened
1½ cup Caster sugar
6 Eggs
3 cups Self-raising flour
1½ teaspoon Baking powder
1 teaspoon Cinnamon
1 teaspoon Vanilla essence
3 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.

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