recipe for Banana and Date Pudding comes from
Simple Cookery and has been reproduced courtesy
School of Food and Wine in London.
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for Banana and Date Pudding
1 ripe banana
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
Butterscotch sauce, vanilla ice cream
to make Banana and Date Pudding
prepare ahead the puddings can be made in advance and
frozen then defrosted and reheated as required.
an oven to 190°C/375°F/gas mark 5.
a 6 large hole muffin tin well, put a disc of silicone
paper into the bottom of each hole.
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.
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.
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.
the mixture in muffin cases and serve as a cake at
with permission of Leiths
School of Food and Wine