Sticky banoffee puddings
Serves 4
Ingredients:
Sponge:
2 eggs, beaten
110 g (4 oz) self-raising flour
110 g (4 oz) butter
110 g (4 oz) caster sugar
1 small banana, mashed
Caramel sauce:
75 g (3 oz) light brown sugar
3 tbsp single cream
50 g (2 oz) butter
25 g (1 oz) sultanas
Method:
1. To make the caramel sauce, place the brown
sugar, cream and butter into a heatproof
bowl. Cover with cling film and place on the
solid shelf in the steam oven. Pierce the
clingfilm and cook for 5 minutes at 100°C,
stirring after the first minute. Remove from
the steam oven, stir thoroughly then leave
to cool and thicken.
2. Next make the sponge by mixing the butter
and sugar together in a large bowl until light
and fluffy. Beat in the eggs, then gradually
fold in the flour. Fold in the banana.
3. Stir the sultanas into the cooled caramel and
divide between 4 lightly greased individual
ramekin dishes. Carefully spoon the sponge
mixture onto the caramel and level the
surface using a large metal spoon.
4. Cover the ramekins with foil then stand the
puddings in a perforated container. Cook at
100°C for 25 minutes.
5. Allow to cool for 5 minutes before turning
out onto a serving plate.
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