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