Warm Banana Puddings with Butterscotch Sauce
(Makes 6 individual puddings)
These simple little steamed puddings with the delicate scents of banana and vanilla will I'm sure become a firm family favourite. Serve them warm drizzled with the hot butterscotch sauce made with Whitworths soft light brown sugar.
Equipment & Ingredients
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6 or 7 individual tin pudding moulds ( capacity 4½ flu oz ) well greased with butter and lined at the base with a small round of non-stick baking paper. |
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175g/6oz Whitworths white, or golden caster sugar |
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½ tsp finely grated lemon rind |
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225g/8oz self raising flour |
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| For the butterscotch sauce: |
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250g/9oz Whitworths soft light brown sugar |
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175ml/6 flu oz double cream |
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Method
First preheat the oven to 180°C / 350°F / gas mark 4 and place inside it a roasting tin half filled with boiling water.
To prepare the puddings. Beat the butter and sugar together until light and creamy. Add the eggs gradually and beat the mixture thoroughly with the vanilla and lemon zest. Peel and mash the bananas and fold them into the mixture alternatively with the flour.
Spoon into the pudding moulds until three-quarters full, then level off the mixture with a knife. Cover with a square of non-stick baking paper, lightly greased with butter and cut a little larger than the mould.
Place in the roasting tin and bake for 35 minutes, until the puddings look well risen and golden.
Meanwhile make the sauce. Add all the ingredients to a small saucepan and heat them together over a low - moderate heat, stirring continuously until the sugar has completely dissolved and the sauce looks golden and creamy.
Uncover the puddings and leave them for a few minutes to settle and cool a little, then invert them onto small pudding plates and with a firm shake turn them out.
Drizzle some of the hot sauce over each one and serve at once.
Tip
Whitworths butterscotch sauce makes a mouth watering addition to a simple vanilla ice cream. If you like nuts, walnuts or pecans can be stirred into the sauce as it cooks. Serve warm.
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