Banana Caramel Sticky Date Pudding, Serves 6
Getting straight into a big, warm bowl of comfort, this spiced banana and caramel pudding warms the cockles of the heart. Cardamom warms this dish up even more with its fragrant, spicy notes. This is definitely a pudding to be enjoyed warm, so that the scents and flavours envelop you like a cosy blanket. Best served with whipped cream and an extra helping of caramel sauce.If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Pudding
- 2 pack chopped dates
- ½ tsp baking soda ^
- 1 cup boiling water ^
- 75 g butter ^
- ½ cup dark cane sugar
- ½ tsp vanilla extract ^
- 2 eggs ^
- 2 bananas
- ½ cup pecans
- 2 cups flour
- 1½ tsp baking powder ^
- ¼ tsp salt ^
- 1 tsp ground cardamom ^
Sauce
- 100 g butter ^
- 1 cup dark cane sugar
- 1 cup cream
Instructions
- Heat oven to 180°C. Grease a deep ovenproof baking dish, about 20 x 30cm.
- Place the chopped dates in a heatproof bowl with the baking soda and boiling water. Stir well and set aside.
- Using an electric beater. cream the butter and brown sugar until smooth and fluffy. Add vanilla, and beat in eggs one at a time. beating well after each addition.
- Add the mashed banana, walnuts. soaked dates and all the liquid from the bowl and stir loosely to combine. Sift the flour, baking powder. salt and cardamom into the mixture and gently fold in with a spoon until combined taking care not to overmix.
- Pour the mixture into the prepared baking dish. spread evenly and bake for about 35 minutes, or until well risen and golden, and the pudding springs back when touched lightly.
- While it is baking, make the caramel sauce. Put all of the ingredients into a medium saucepan and heat gently. stirring continuously until the sugar has dissolved and you have a smooth, saucy consistency.
- Remove pudding from the oven. poke holes in the top with a skewer and pour over half of the caramel sauce while it is still hot. Reserve the remaining caramel sauce in a jug for serving. Serve the pudding warm, drizzled with extra caramel sauce, and a scoop of vanilla ice cream.
