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Banana and date pudding with butterscotch sauce
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Satisfy your sweet tooth with decadent banana and date pudding drizzled with luscious butterscotch sauce.
Ingredients:
  • 100g whole hazelnuts
  • 20g butter, softened
  • 150g date
  • 2.50 gm bicarbonate of soda
  • 310ml water
  • 260.00 gm mashed banana
  • 155g brown sugar
  • 60g butter, softened, extra
  • 190g self-raising flour
  • Double cream or ice-cream, to serve
  • 200g brown sugar
  • 300ml thickened cream
  • 100g butter, chopped
Instructions:
  • - Preheat your oven to a toasty 180°C. - Arrange the hazelnuts on a baking tray. - Roast them in the preheated oven for about 10 minutes or until they're beautifully golden. - Transfer the hazelnuts to a clean kitchen towel and give them a gentle rub to shed the skins. - Finally, give the hazelnuts a rough chop.
  • Prepare a 20cm round springform pan by lining the base with baking paper. Spread butter over the base and sides, then sprinkle with chopped hazelnuts.
  • In a heatproof bowl, combine dates and bicarbonate of soda. Pour boiling water over them and let sit for 5 minutes to soak. Transfer the mixture to a food processor, then add banana, sugar, extra butter, and flour. Process until nearly smooth. Pour the batter into the prepared pan.
  • Bake at the specified temperature for 1 hour or until a skewer inserted in the center comes out clean. Let it cool for 10 minutes before serving.
  • In a medium saucepan over medium heat, blend the sugar, cream, and butter. Stir continuously for 5 minutes until the butter melts and the mixture is thoroughly combined and heated.
  • Drizzle half of the sauce over the pudding, then slice into wedges and drizzle with the rest of the sauce. Serve promptly with a side of cream or ice-cream, if preferred.

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