Recipes
Date posted: 05/09/2023
Ingredients
| For the sticky toffee pudding | |
| Fresh banana (chilled) | 200g |
| Everyday Favourites salted butter (chilled) | 100g |
| Tate & Lyle dark brown soft sugar | 255g |
| Everyday Favourites free range medium eggs | 3 eggs |
| Green Valley dairy Greek style yoghurt (chilled) | 120g |
| Everyday Favourites self raising flour | 200g |
| Dr. Oatker Professional bicarbonate of soda | 2g |
| Dr. Oatker baking powder (gluten free) | 3g |
| Yarde Farm popcorn ice-cream | 1 scoop per portion |
| For the sauce | |
| Freshways double cream (chilled) | 120ml |
| Everyday Favourites salted butter (chilled) | 250g |
| Tate & Lyle dark soft brown sugar | 250g |
Method
For the sticky toffee pudding:
- Peel the banana and set to one side. Wash and soak the banana skins, and remove the tips. Leave them soaking for 2 hours, whilst refreshing the water every 30 minutes.
- Soften the butter and collate all other ingredients to prepare.
- Pre-heat the oven at 180c.
- Once the skins have soaked, add them to a pan with a touch of the sugar and 100ml of water. Slowly cook them until they become a soft purée, and leave this to chill.
- In a mixing bowl, add the softened butter and sugar and cream together. Add in the eggs, yoghurt and banana skin purée and blend the mixture together.
- Sift the flour and raising agents together and fold these through the mixture.
- Divide between the 6 buttered cake moulds and bake for 15-20 minutes at 180c until soft and springy to the touch.
- Remove from the moulds, and serve the puddings with the sauce, a scoop of ice cream, and caramelised bananas.
- Place all ingredients into a saucepan and bring to a simmer. Continue to stir until the sugar has completely dissolved and cook for a further 5-6 minutes until rich and glossy.
- Remove and store.