Date & Toffee Puddings with Caramelised Banana…..

By Simon  , ,   ,

June 3, 2014

Just for you Sophie....Heaven on a plate, sticky rum infused dates, sweet and dark little puddings, adorned with caramelised bananas and a treacly, caramel, toffee sauce. Devine, simple to make and a real treat. Enjoy!

  • Prep: 1 hr
  • Cook: 15 mins
  • Yields: 6 Generous

Ingredients

250 ml Water

150 ml Dark rum

1 Medium Vanilla pod

250 Grams Dates

150 Grams Plain white flour

2 tsp Bicarbonate of soda

125 Grams Butter

125 Grams Soft dark brown sugar

3 Medium Eggs

2 Medium Bananas

1 Handful Demerara sugar

175 Grams Demerara sugar

175 Grams Butter

1 tbsp Golden syrup

1 tbsp Black treacle

500 ml Double cream

Pinch Salt

Scattering Icing sugar

Directions

Bring the water, rum, vanilla pod and seeds to a boil in a saucepan over a high heat.  Add the dates, remove from the heat, cover and set aside too let the flavours soak into the dates for about 1 hour.  While the magic is happening, butter and flour 6 ceramic oven proof 10 cm dishes.

Preheat the oven to 180c.  In a large mixing bowl, cream together the soft dark brown sugar and softened butter until light and fluffy.  Whisk the eggs and gradually beat into the the mix a little at a time until combined.  Sift the flour and bicarbonate into the mix to make a smooth batter, remove the vanilla pods, then fold in the dates with all the juices.

Pour into the prepared baking dishes, smoothing the surface.  Place the dishes in to the oven and bake for 12-15 mins until risen, golden and a skewer comes out clean.  Transfer the dishes to a cooling rack, leaving the puddings to cool for 10 minutes.

Thinly slice the banana and place in a fan shape onto a baking sheet, scatter each with Demerara sugar and blast under a hot grill to caramelise, as an alternative use a blowtorch.

Remove the puddings from the dishes and gently place the caramilsed banana circles on each pudding using a fish slice.

To make the toffee sauce - Over a high heat add butter, sugar, treacle and syrup, bring to a boil, dissolving all the sugar and continue to boil until the sauce becomes a golden caramel cover.  Pour in the cream, removing from the heat, add the salt and combine, pass through a fine sieve into a warmed serving jug.

To serve dust with a little icing sugar and a jug of warm toffee sauce.... Epic and totally moreish.

 

 

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