Name: Sticky toffee and banana pudding
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 75.00 ml butter; 250.00 ml white sugar; 2.00 eggs extra-large; 330.00 ml flour self-raising; 3.00 bananas mashed; 250.00 ml butter; 250.00 ml cream; 400.00 ml brown sugar

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Ingredients (8)

PUDDING

75.00 ml	butter
250.00 ml	white sugar
2.00	eggs — extra-large
330.00 ml	flour — self-raising
3.00	bananas — mashed

SAUCE

250.00 ml	butter
250.00 ml	cream
400.00 ml	brown sugar

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Method:

Preheat the oven to 180 ºC and butter a 27 x 30 cm oven dish or spray with non-stick spray. Cream the butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Fold the flour and mashed bananas into the butter mixture. Spoon the mixture into the prepared oven dish and bake for 30-40 minutes until golden brown and done. Meanwhile prepare the sauce: Heat the butter, cream and brown sugar over very low heat until the sugar has dissolved Bring to the boil and simmer gently for about 5 minutes until the sauce is thick. Pour 125 ml (1/2 c) of the sauce over the pudding as soon as it comes out of the oven. Return the pudding to the oven and bake for another 2-3 minutes. Serve the pudding with the remaining toffee sauce and ice cream.
Serves 6.