Sticky peanut butter and banana pudding
|375 ml||flour — self-raising|
|cinnamon — ground|
|salt — just a pinch|
|2||bananas — thinly sliced|
|200 ml||milk — or cream|
|50 ml||peanut butter — smooth|
|2.5 ml||caramel essence|
Preheat the oven to 180ºC.
In a small pot, melt the butter and milk.
Beat the sugar and eggs until creamy. Add warm milk mixture to the sugar and egg mixture whisking continuously. Fold in the sifted flour, cinnamon and salt until well combined.
Pour batter into a greased medium baking dish and push the slices of banana into the batter.
Bake for 25 minutes then reduce heat to 160ºC and bake for a further approximate 20 minutes or until baked through and golden on top.
While baking, prepare the sauce:
Place the milk, sugar and peanut butter into a small pot over a low heat and whisk continuously until peanut butter and sugar has melted. Bring to the boil, then remove from the heat and add the essence – whisk mixture well to ensure it’s smooth with no peanut butter lumps.
As soon as pudding comes out of the oven, prick lots of holes into it, then pour hot sauce over.
You may need to top up every few minutes with the sauce to allow the sponge to absorb as much sauce as possible.
Any sauce left over? Heat up to reduce slightly and use for pouring on the pudding when serving.
Serve hot with vanilla ice cream.