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 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.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
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This recipe is from Delia's How to Cheat at Cooking. Serves 4
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.