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Sticky date banana pudding
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Date and banana winter dessert with homemade caramel sauce.
Ingredients:
  • 200g medjool dates, pitted and chopped
  • 2.50 gm bicarbonate of soda
  • 125g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs, at room temperature
  • 4.40 gm vanilla extract
  • 2 large ripe bananas, well mashed
  • 300g (2 cups) self-raising flour
  • 2 bananas, extra, halved lengthways
  • Vanilla ice-cream, to serve
  • 100g butter, chopped
  • 160g (1 cup, lightly packed) brown sugar
  • 300ml pouring cream
Instructions:
  • Preheat the oven to 180C (160C fan forced) and grease a 1.75L (7 cup) ovenproof dish.
  • Combine dates and 125ml (1⁄2 cup) water in a saucepan. Bring to a boil over medium heat, then remove from heat. Stir in the bicarb and let it cool.
  • In a bowl, use electric beaters to whip the butter and caster sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and mashed banana. Sift the flour over the batter and fold in the softened date mixture until combined.
  • Pour the mixture into the dish and level the top. Place the remaining banana halves on top, cut side facing up, and gently press them in. Bake the pudding for 45-60 minutes until the center is gently firm to the touch.
  • In a saucepan over medium heat, combine butter, brown sugar, and cream. Stir and cook for 5 minutes until smooth and melted. Take off the heat and set aside to cool.
  • Enjoy the pudding warm with a generous drizzle of caramel sauce and a scoop of vanilla ice cream on top.

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