Banana bread pudding with toffee sauce
This is a lightened-up version of the old English classic that used leftover bread. Cheats just need to grab some dried breadcrumbs (or Waitrose does Mr Crumb fresh breadcrumbs – for stuffing) and throw it all together. Serve it hot for a pudding and, if there’s any left over, it’s great cold as well. Thick cream or vanilla ice
cream is also a must.
|2 medium bananas, peeled and roughly chopped|
|110g dried breadcrumbs (Waitrose Cooks’ Ingredients) or dried ciabatta breadrumbs (Tesco Ingredients)|
|25g melted butter, plus a little extra for greasing|
|1 rounded teaspoon ground mixed spice|
|50g dark muscovado sugar|
|50g mixed dried fruit|
|1 egg, beaten|
|For the topping and toffee sauce|
|1 tablespoon unrefined demerara sugar|
|1 teaspoon ground cinnamon|
|320g jar rich caramel toffee sauce (M&S)|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's How to Cheat at Cooking
As it says above, just throw all the banana bread pudding ingredients into a bowl, give them a really good mix and leave to soak for about 30 minutes while you pre-heat the oven to gas mark 4, 180°C.
Then, pack the mixture into a buttered 15cm square baking dish. For the topping, mix the demerara sugar and cinnamon, then sprinkle that all over the top.
Bake the pudding on the centre shelf of the oven for 35-45 minutes. Serve it cut into squares, with the rich caramel sauce, gently warmed, poured over.
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