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For Sophie Gray’s best banana tips and tricks, go to In season with Food magazine: bananas.
Ingredients
Tipsy toffee sauce
Method
1.Preheat oven to 180°C and grease a heatproof baking dish. Place dates in a heatproof bowl, cover with the boiling water. Stir in baking soda and ginger.
2.Cream butter and sugar in a bowl or processor. Beat in the eggs and vanilla.
3.Add the baking powder and salt to the flour, then in two batches add flour to the butter mixture, alternating with the dates. Mix until just combined, then fold in mashed banana and pour into the prepared dish.
4.Bake for 45-50 minutes or until springy and a knife inserted into the pudding comes out clean.
5.Meanwhile, make the Tipsy toffee sauce (see below). Serve the pudding drizzled in the sauce.
Tipsy toffee sauce
6.In a saucepan melt butter and sugar and heat until bubbling. Cook for 2 minutes, then add the rum and stir. Add the cream and simmer for 5 minutes until thickened. Sauce hardens on cooling so reheat it before serving.
• Add additional sliced bananas to the top of the pudding just before baking to decorate if desired. • For entertaining, the pudding can be baked as individual servings in heatproof ramekins or sturdy teacups. • Try the Tipsy toffee sauce with a banana split, or serve with waffles, grilled banana and a scoop of icecream.
Note
