Name: Banana bread pudding with caramel sauce
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1
Ingredients: 150g butter, chopped; 110.55 gm golden syrup; 375.00 gm self-raising flour; 180.00 gm brown sugar; 2.50 gm ground cinnamon; 2.50 gm ground ginger; 1.25 gm bicarbonate of soda; 195.00 gm buttermilk; 2 eggs, lightly beaten; 2 over-ripe bananas, mashed; 1/2 x 180g block white chocolate, chopped; 3 small bananas, peeled, halved lengthways; 300ml thickened cream, whipped, to serve; 322.50 gm caster sugar; 126.25 gm pure cream, at room temperature

Banana bread pudding with caramel sauce

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Prep Time:
20 minutes

Cook Time:
65 minutes

Total Time:
85 minutes

Caramel banana bread pudding, drenched in gooey sauce.

Ingredients:

2.50 gm ground ginger
150g butter, chopped
110.55 gm golden syrup
375.00 gm self-raising flour
180.00 gm brown sugar
2.50 gm ground cinnamon
1.25 gm bicarbonate of soda
195.00 gm buttermilk
2 eggs, lightly beaten
2 over-ripe bananas, mashed
1/2 x 180g block white chocolate, chopped
3 small bananas, peeled, halved lengthways
300ml thickened cream, whipped, to serve
322.50 gm caster sugar
126.25 gm pure cream, at room temperature

Instructions:

Preheat your oven to 180C/160C fan-forced, then generously grease a 5.5cm-deep, 21cm x 28cm ovenproof dish.
In a small saucepan over medium-high heat, melt butter and golden syrup until smooth. Let it cool for 10 minutes.
In a large bowl, combine flour, sugar, cinnamon, ginger, and bicarbonate of soda. Create a well in the center. In a separate bowl, whisk together buttermilk, egg, and mashed banana. Add this to the flour mixture along with the cooled butter mixture. Mix thoroughly. Gently fold in the chocolate. Spoon the mixture into the prepared dish and level the top. Place halved banana slices cut-side up on top of the mixture, pressing them gently to stick. Bake for 1 hour or until the pudding is just firm to the touch (if it browns too quickly, cover loosely with foil).
Prepare the caramel sauce by combining sugar and 1 1/2 cups of water in a heavy-based saucepan over medium heat. Stir constantly for 5 minutes until the sugar dissolves. Increase the heat to high and let it boil without stirring for 20 minutes until it turns a dark golden color. Remove from heat and gently stir in the cream. Allow it to cool for 10 minutes before using.
Drizzle half of the caramel sauce over the pudding. Serve with the remaining sauce and a dollop of whipped cream.

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