Brian Turner

Brian Turner

Banana Toffee Pudding

Banana Toffee Pudding - Brian Turner

Ingredients: Serves 6

50g unsalted butter
50g unrefined caster sugar
2tbsp golden syrup
150ml double cream
2tbsp chopped peanuts
150g unsalted butter
110g unrefined caster sugar
3 eggs, beaten
2 ripe bananas
150g plain flour
1tsp baking powder
50g butter for greasing moulds/ramekins
Icing sugar, to serve

  • Melt the 50g butter with the 50g sugar.
  • Add the golden syrup and bring up to the boil.
  • Add the cream, reboil and cook for 2-3 minutes.
  • Add the chopped peanuts and remove from the heat.
  • Cream the butter and 110g sugar and add the beaten eggs slowly.
  • Mash the bananas and mix in.
  • Sift the flour and baking powder and add to the mix, but do not over mix.
  • Put the toffee sauce into six greased moulds/ramekins.
  • Put half of the pudding mixture on top.
  • Share out the rest of the toffee sauce.
  • Fill up with the rest of the pudding mix.
  • Bake at 170°C for 25 minutes.
  • Take out and leave to rest for 5 minutes.
  • Turn out carefully, sprinkle with icing sugar and serve.
  • Serve with glazed banana and clotted cream.