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Sticky Banana Date Pudding: Tastes Like Home

Updated / Monday, 26 Nov 2018 16:39
Sticky Banana Date Pudding
Sticky Banana Date Pudding

Sticky Banana Date Pudding: Tastes Like Home

Ingredients

For the puddings

  • 160 g dates, without stones, chopped
  • 120 ml hot water
  • 1 tsp bicarbonate of soda
  • 60 g softened butter
  • 175 g light brown sugar
  • 2 eggs, beaten
  • 175 g plain flour
  • 1 tsp baking powder
  • 3 tbsp ground almonds
  • ½ tsp ground cinnamon
  • A good pinch of grated nutmeg
  • 2 ripe medium sized bananas, peeled and mashed with a fork
  • 3 tbsp raisins, soaked in 2 tbsp rum
  • 100 ml milk approx (optional)

For the sauce

  • 100g butter
  • 140g soft light brown sugar
  • 4 tbsp rum

For the cream, to serve

  • 80 g mascarpone
  • 100ml cream
  • 3 tbsp icing sugar
  • ½ lemon, juice

Toasted flaked almonds, to serve

Lemon zest, to garnish

Method

For the puddings

  1. Brush inside the pudding molds with melted butter and dust lightly with flour.
  2. Place the dates into a saucepan, cover with the hot water, add the bicarbonate of soda and stir. Cook over a low to medium heat until they soften and break down – you need to stir them often and it will take about 8 minutes. It should be a smooth thin paste.
  3. Leave on one side to cool.
  4. Preheat the oven to 180°C/Fan 160°C/gas 4. Place the pudding molds on a baking tray. 
  5. Cream the butter and sugar until light and fluffy and gradually add the eggs.
  6. Fold in the flour, baking powder, ground almonds, cinnamon and nutmeg, mashed bananas, and the raisins and rum into the egg mixture. Add milk to loosen and form a soft batter.
  7. Bake for about 20 to 22 minutes, until firm to the touch. Insert a skewer to check that the puddings are baked.  The skewer should come out dry.

For the sauce

  1. Add the butter, sugar and rum into a saucepan and heat over a medium heat, stirring most of the time until a thick sauce forms. This will take about 5 to 7 minutes. Set aside, ready to serve with the puddings.

For the cream

  1. Whisk all the ingredients together.

To serve

  1. Slide a sharp knife around the sides of each pudding and place the warm puddings on individual plates, warm the caramel slightly and spoon over the puddings, sprinkle over the toasted almonds and spoon over some of the cream.
  2. Decorate with lemon zest on top.

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