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Butterscotch banana puddings
Butterscotch banana puddings
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Prep Time:
45 minutes
Cook Time:
44 minutes
Total Time:
89 minutes
Yogurt enhances desserts with its velvety texture and tangy flavor, keeping cakes moist and delicious.
Ingredients:
  • 100g butter, softened
  • 90.00 gm firmly packed brown sugar
  • 187.50 gm self-raising flour
  • 2.50 gm ground cinnamon
  • 195.00 gm mashed banana (see tip)
  • 165.00 ml Greek Style Yoghurt
  • 59.40 gm firmly packed brown sugar
  • 126.25 gm thickened cream
  • 25g butter, chopped
Instructions:
  • - Preheat your oven to 180°C (160°C fan-forced). - Grease a 6-hole texas muffin pan with 3/4 cup capacity.
  • Step up the flavor by whipping up the butter and sugar until it's fluffy. Add eggs one by one, making sure to mix well after each addition. Gently sift in the flour and cinnamon, and give it a good stir. Finally, fold in the banana and yogurt until just combined, then transfer the mixture into the pan.
  • Bake for 30-35 minutes or until a skewer comes out clean when inserted in the center of one pudding. Let it sit in the pan for 5 minutes, then transfer to a wire rack to cool.
  • Prepare the butterscotch sauce by combining sugar, cream, and butter in a saucepan over low heat. Stir and cook for 3 to 4 minutes until the sugar dissolves. Increase heat to medium, bring to a boil, then reduce heat and simmer for 4 to 5 minutes until slightly thickened. Serve the warm puddings with the delicious butterscotch sauce.

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