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Banana and Date Puddings with Butterscotch Sauce

This recipe for Banana and Date Puddings with Butterscotch Sauce comes from Leiths Simple Cookery and has been reproduced courtesy of Leiths School of Food and Wine in London.

Leiths Simple Cookery is a reference book for those wanting to learn to cook as well as being a book experienced cooks can use to refer to and find recipes - there are over 700 recipes which are both easy to follow and reliable. The book provides recipes for your every need from simple starters through mains to delicious puddings and beyond. The all-important basic recipes are also included ensuring everything you need to know to prepare great meals is in one simple book . . . read more

Leiths School of Food and Wine

Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations . . . read more

Banana and Date Puddings with Butterscotch SauceIngredients for Banana and Date Puddings

1 ripe banana
1 egg
140g caster sugar
55g butter, softened
A few drops vanilla extract
140g self raising flour
½ teaspoon bicarbonate of soda
pinch of salt
85g pitted dates, roughly chopped
butter for greasing

To serve:
Butterscotch sauce
Vanilla ice cream

Butterscotch sauce:
110g granulated sugar
water
1 x 142ml pot of double cream

How to make Banana and Date Puddings

  • Preheat an oven to 190°C / 375°F / gas mark 5. Grease a 6-hole muffin tin well, and line each tin with a disc of silicone paper.
  • Whizz the banana, egg, caster sugar, butter and vanilla in a blender or food processor until smooth. Sift the flour, bicarbonate of soda and salt into a large bowl. Make a well in the centre.
  • Pour the banana mixture into the centre of the well and add the dates. Stir together thoroughly. Pour the mixture into the tins and put into the oven for 10 - 15 minutes until well risen and golden.
  • When the puddings are cooked, remove from the oven, turn out and allow to cool slightly on a wire rack.
  • Serve the puddings warm with the butterscotch sauce poured slightly over and around and vanilla ice cream.

To make Butterscotch sauce:

  • Place the sugar in a heavy saucepan and pour over enough hot water from the kettle to cover. Dissolve the sugar over a low heat without stirring or allowing the water to boil.
  • Once all the sugar has dissolved, turn up the heat and boil until it is a good caramel colour.
  • Immediately tip in the double cream (it will fizz dangerously, so stand back). Stir until any lumps have dissolved, then simmer the sauce for 2 minutes. Remove from the heat and allow to cool.

Note:

To prepare ahead the cakes can be made in advance and frozen, then defrost and reheat as required.

As a variation bake the mixture in muffin cases and serve as a cake at tea time.

Serves 6

Leiths Simple Cookery

Published with permission of Leiths School of Food and Wine

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