Waitrose and Partners
Self-saucing banana, fruit & butterscotch pudding

Self-saucing banana, fruit & butterscotch pudding

Any dried fruit works well here, so if you have apricots, prunes or even figs in your cupboard, use them instead and chop them to the size of sultanas.

5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 100g unsalted butter, melted, plus extra for greasing
  • 3 ripe Fairtrade bananas
  • 2 tbsp milk
  • 2 British Blacktail Free Range Medium Eggs, lightly beaten
  • 125g Fairtrade golden caster sugar
  • 250g self-raising flour
  • 75g dried fruit, such as cranberries, raisins and/or sultanas
  • Vanilla ice cream or cream, to serve

For the sauce

  • 150g Fairtrade light brown soft sugar
  • 150ml double cream

For the topping

  • 1 tbsp Fairtrade golden caster sugar
  • 1 tsp ground cinnamon

Method

  1. Preheat the oven to 180ºC, gas mark 4 and butter a 2L ovenproof dish. Mash 2 of the bananas in a large bowl, then add the milk, eggs, melted butter and a pinch of salt. Stir in the sugar, then the flour, to make a thick batter. Fold through ½ the dried fruit and pour into the dish. Top with the remaining banana, sliced on the diagonal, and scatter with the remaining dried fruit.

  2. To make the sauce, place the sugar, cream and a pinch of salt into a small pan. Add 150ml water and bring to the boil. Carefully pour over the pudding and bake for 30-35 minutes, until firm to the touch.

  3. Combine the sugar and cinnamon for the topping and dust them over the pudding. Serve immediately with vanilla ice cream or cream.

Cook’s tip

The cream in the sauce can be substituted with leftover coconut milk or coconut cream, fruit syrup drained from a can, or milk. The flavour will be changed, but it will still be delicious.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,711kJ/ 647kcals

Fat

29g

Saturated Fat

18g

Carbohydrates

87g

Sugars

53g

Fibre

5g

Protein

7.6g

Salt

0.5g

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