sticky banana puddings
with burnt butterscotch
- 250g unsalted butter, chopped
- 360g (about 2) medium bananas, peeled and mashed
- 1 cup (220g) dark brown sugar
- 2 eggs, lightly beaten
- 1½ cups (225g) plain (all-purpose) flour, sifted
- 1½ teaspoons baking powder, sifted
- double (thick) cream, to serve
- 150g unsalted butter, chopped
- 1½ cups (265g) brown sugar
- 1 cup (250ml) single (pouring) cream
- Preheat oven to 180°C (350°F). To make the burnt butterscotch, place the butter in a small saucepan over high heat and stir until melted. Cook for 4–5 minutes or until foamy and golden brown. Add the sugar and cream and bring to the boil.
- Reduce heat to medium and cook, stirring frequently, for 5–6 minutes or until thickened. Set aside and keep warm. While the butterscotch is cooking, place the butter in a large frying pan over high heat and cook for 4–5 minutes or until foamy and golden brown.
- Transfer to a large bowl and allow to cool slightly. Add the banana, sugar, egg and browned butter and whisk to combine. Add the flour and baking powder and whisk to combine.
- Divide the mixture between 6 x 1-cup-capacity (250ml) ovenproof ramekins and cook for 16–18 minutes or until golden brown and cooked when tested with a skewer. Serve warm with the butterscotch sauce and double cream. Makes 6
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