Banana and Date Puddings with Butterscotch
recipe for Banana and Date Puddings with Butterscotch
Sauce comes from Leiths
Simple Cookery and has been reproduced courtesy
School of Food and Wine in London.
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The book provides recipes for your every need from simple
starters through mains to delicious puddings and beyond.
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for Banana and Date Puddings
1 ripe banana
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
Vanilla ice cream
110g granulated sugar
1 x 142ml pot of double cream
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.
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.
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.
the puddings are cooked, remove from the oven, turn
out and allow to cool slightly on a wire rack.
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.
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.
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.
with permission of Leiths
School of Food and Wine