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    Sticky Banana Puddings with Tipsy Toffee And Walnut Sauce

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    Sticky Banana Puddings with Tipsy Toffee And Walnut Sauce

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 6


    • 100g butter, softened
    • 2 medium eggs, beaten
    • 175g self-raising flour
    • ½ tsp bicarbonate of soda
    • ½ tsp baking powder
    • 2 very ripe, large bananas
    • 50g raisins
    • 100g dark muscovado sugar
    • Sauce
    • 284ml double cream
    • 100g dark muscovado sugar
    • 2–3 tbsp dark rum
    • 75g walnuts, roughly chopped


    1. Preheat the oven to 180°C, gas mark 4. Lightly butter six individual metal pudding basins. Beat the butter and sugar together until smooth. Mix in the eggs, a little at a time, till fully incorporated. Sieve the dry ingredients and fold into the mixture. Crush the bananas to a purée using a fork and stir them into the mixture with the raisins. Spoon the mixture into the prepared basins, sit the basins on a baking tray and bake for about 25 minutes, until risen and springy to the touch.
    2. Meanwhile, pour the cream into a saucepan and add the muscovado. Heat gently until the sugar has completely dissolved, then stir in the rum and walnuts. Increase the heat slightly and bubble for 2–3 minutes, until the sauce has thickened.
    3. Remove the puddings from the oven and serve in shallow bowls. Pour over the sauce and serve with cream or ice cream.

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    Drinks recommendation

    Hugely under-appreciated and much misunderstood, a Malmsey Madeira has terrific acidity, which balances the sweetness of the bananas and toffee. Truly awesome wine.


    Average user rating

    4 stars