The extended family pronounced this delicious at lunchtime and asked if I was going to blog the recipe. It was only then that I realised I hadn’t photographed it. Oooops. Fortunately Husband hadn’t started eating his piece yet, so I whipped it away for a dodgy snapshot. I’d have served it with more care if I’d remembered it was for public consumption. The banana pudding was inspired by some manky bananas from my Farmer’s Direct mystery box last week. It looked so yummy, even I had some. I figured it was Mother’s Day, I should treat myself. Mmmmmm, it was worth the sugar cramps.
BANANA PUDDING WITH CARAMEL SAUCE
INGREDIENTS: 100g butter; 1/2 cup brown sugar; 1 tsp vanilla essence; 2 eggs; 1 cup self-raising flour; 3 ripe mashed bananas. Caramel sauce: 100g butter, 1/2 cup brown sugar, 1/2 cup cream.
METHOD: Brush a pudding basin with melted butter or oil, line the base with baking paper. Beat the butter, sugar and vanilla until light and creamy. Add the eggs one at a time, beating well after each addition. Fold in the bananas and flour. Pour into the basin, cover with foil. Place the pudding in a baking tray, fill the tray to halfway up the side of the pudding basin with boiling water. Bake at 180C for around 45 minutes. Remove foil and bake an extra 15 minutes, until the top is golden and a skewer comes out clean. Serve drizzled with caramel sauce and a dollop of double cream.
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