Toffee banana pudding
10 servings
Ingredients
| Quantity | 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 |
Directions
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.