Banana Pudding with Salted Toffee Sauce


I like sticky date puddings; they make good desserts especially if served warm with a scoop of ice cream on the side. I had some really overripe bananas the other day and decided to play around with my original sticky date pudding recipe. I made a Banana Pudding. The pudding was moist and had a good texture and did not crumble like a cake. This texture is important for the pudding to absorb the sauce that would be drizzled over it.

I had many different sauces in mind and after an imaginary tasting : I decided to do a Salted Toffee Sauce. I got the idea after seeing an ice cream advertisement. Adding a pinch of sea salt to toffee or caramel sauces actually balances the sweetness and heightens the flavour. It is like desserts with coconut milk – it will taste ‘naked’ if a pinch of salt is not added to it.

The beauty of this pudding and the sauce is that you can make lots of it and store it in the refrigerator. The pudding can be frozen for up to about 3 months and the sauce can be kept in a squeeze bottle for a couple of months. Before serving, you will have to microwave the pudding and pour the sauce over and do not forget the ice cream. The banana pudding can be eaten on its own too. The proof of the pudding’s greatness is in the eating – this pudding will be a hit with everyone!

Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 12 small puddings or 1 large

4 large very ripe bananas
30 g dark brown sugar
125 g Q.B.B. ghee, room temperature
80 g dark brown sugar
3 medium eggs, lightly beaten
250 g self-raising flour
1/2 teaspoon ground cinnamon
160 ml buttermilk

To Make the Salted Toffee Sauce
220 g dark brown sugar
150 ml water
300 ml thickened cream
Generous pinch of sea salt

1. Preheat oven to 160°C.
2. Grease 12 muffin tins or cannelle moulds. Alternatively grease a 5cm-deep, 20cm x 30cm (base) baking pan. Line with baking paper, allowing a 2cm overhang at the long ends.
3. Thinly slice 1 banana diagonally.
4. Sprinkle base of muffin tins or the baking pan with 30 g sugar.
5. Peel and mash remaining bananas.
6. Using an electric mixer, beat Q.B.B ghee and remaining brown sugar until light and fluffy.
7. Add beaten eggs, a little at a time, beating after each addition.
8. Sift flour and cinnamon over mixture and stir to combine.
9. Add mashed banana and buttermilk. Stir until just combined. Spread over banana in muffin tins or baking pan.
10. Bake for 1 hour (baking pan) or 25 minutes if using muffin tins or until a skewer inserted in the center comes out clean.


11.  Cool in pan for 10 minutes. Turn out onto a wire rack.
12. To Make Salted Toffee Sauce: Place sugar in a pan and cook, stirring until it melts.
13. Remove pan from stove and add the water and bring to boil. Remove from heat and stir in the cream and the salt.
14. Bring to boil for 1-2 minutes.
15. Remove from heat and cool it completely before serving.

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