Self-saucing banana, fruit & butterscotch pudding

Name: Self-saucing banana, fruit & butterscotch pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 100 g unsalted butter, melted, plus extra for greasing; 3 ripe Fairtrade bananas; 2 tbsp milk; 2 British Blacktail Free Range Medium Eggs, lightly beaten; 125 g Fairtrade golden caster sugar; 250 g self-raising flour; 75 g dried fruit, such as cranberries, raisins and/or sultanas; Vanilla ice cream or cream, to serve

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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Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

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.

Typical values per serving when made using specific products in recipe