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How to make Date and banana self saucing pudding

Yield = 6
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 125ml (1/2 cup) milk
  • 150g fresh dates, pitted, finely chopped
  • 1/2 teaspoon bicarbonate of soda
  • 190g (1 1/4 cups) self-raising flour
  • 45g (1/4 cup) brown sugar
  • 2 medium over-ripe bananas
  • 80g butter, melted, cooled
  • 1 egg
  • Vanilla ice-cream, to serve

Sauce

  • 310ml (1 1/4 cups) boiling water
  • 60ml (1/4 cup) pure maple syrup
  • 40g butter, chopped
  • 2 tablespoons brown sugar

Method

  • Step 1 Lightly grease a 5cm-deep, 15 x 20cm (6 cup) baking dish. Place on a baking tray.
  • Step 2 Heat the milk in a small saucepan over medium heat until almost boiling. Remove from the heat. Combine the dates and bicarb in a heatproof bowl. Pour the hot milk over the date mixture. Set aside to cool.
  • Step 3 Preheat the oven to 180C/160C fan forced. Sift the flour and sugar into a large bowl and make a well in the centre. Mash 1 banana (you should have about 1⁄2 cup). Use a fork to whisk together the banana, butter, egg and date mixture in a jug. Pour into the well and use a wooden spoon to stir until the mixture is well combined. Spoon into the prepared dish and use the back of the spoon to smooth the surface.
  • Step 4 For the sauce, combine the water, maple syrup, butter and sugar in a jug. Gradually pour the sauce over the back of a large spoon over the batter. Bake for 10 minutes. Slice the remaining banana. Remove the pudding from the oven and decorate with the banana slices. Bake for a further 25-30 minutes or until the pudding has risen and is browned and firm to the touch (it may move a little due to the sauce underneath).
  • Step 5 Serve immediately with vanilla ice-cream.