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Recipe for :

Banana and Date Pudding

This recipe for Banana and Date Pudding 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

Ingredients for Banana and Date Pudding

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

To serve:
Butterscotch sauce, vanilla ice cream

How to make Banana and Date Pudding

To prepare ahead the puddings can be made in advance and frozen then defrosted and reheated as required.

  • Preheat an oven to 190°C/375°F/gas mark 5.
  • Grease a 6 large hole muffin tin well, put a disc of silicone paper into the bottom of each hole.
  • Liquidise the banana, egg, caster sugar, butter and vanilla extract together. Sift the flour, bicarbonate of soda and salt into a large bowl. Make a well in the centre.
  • Pour the liquidised 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.

Note :

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