Sticky toffee pudding with caramelised bananas and butterscotch sauce
Ingredients:
180g dried chopped dates; 275ml water; 1tsp bicarbonate of soda; 50g butter; 180g granulated sugar; 2 free range eggs; vanilla essence; 180g self raising flour; 500ml double cream; 60g demerera sugar; 1 tbsp black treacle; 2 bananas, cut lengthways; 1 tub crème fraiche.
Method:
Boil the dates in the water with the bicarbonate of soda and leave to cool.
Pre heat the oven to 180ºC/ 350ºF/ Gas mark 4.
Cream the butter and granulated sugar together in a large bowl and beat in the eggs. Gradually add in the flour, the dates (with the water) and a few drops of vanilla essence.
Pour the mixture into a greased loaf tin and bake for 40-45mins.
Put the cream, demerara sugar and treacle into a heavy-bottomed pan and bring to the boil. Turn the pudding out into a heatproof dish, pour over the sauce and grill until it starts bubbling.
Caramelise the bananas in a touch of sugar for the top, and serve with the crème fraiche.