All in one apple pudding
Saucy, spiced and seasonal, this easy all in one apple pudding is comfort in a bowl
Blitz-and-bake banana sticky toffee pudding
Serves 6 - 8
Easy
Prep:
Cook:
plus 30 mins soaking
Indulge in a sticky toffee pud for a comforting dessert. Add a splash of dark rum to the sponge batter as well as the sauce to make it a bit boozy
Skip to ingredients
For the sponge
- 200g pitted dates
- ½ tsp bicarbonate of soda
- ½ tsp vanilla extract
- 100g buttersoftened, plus extra for the tin
- 2 very ripe bananasmashed
- 150g soft light brown sugar
- 3 eggs
- 200g self-raising flour
For the sauce
- 100g unsalted butter
- 200g light brown soft sugar
- 150ml double cream
- vanilla ice creamto serve (optional)
Nutrition: Per serving (8)
- kcal653
- fat33g
- saturates20g
- carbs82g
- sugars62g
- fibre3g
- protein6g
- salt0.7g
Method
step 1
Boil the kettle. Tip the dates into a heatproof bowl with the bicarb and vanilla extract, then pour over 200ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin.
step 2
Heat the oven to 190C/170C fan/ gas 5. When the dates have soaked and cooled, tip them along with their soaking liquid into a food processor and pulse to chop. Tip the rest of the sponge ingredients and a pinch of salt into the food processor and pulse to make a batter. Scrape the batter into the tin and bake for 40-45 mins, or until the pudding is firm to the touch and a skewer inserted into the centre comes out clean.
step 3
While the pudding is baking, make the sauce. Tip the butter and sugar into a saucepan and warm over a medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until the mixture is thick, then stir in the cream and simmer, stirring, for 2 mins until you have a toffee sauce. Serve the pudding warm, cut into squares and drenched in the sauce with vanilla ice cream on the side, if you like.
