New Idea – July 29, 2019

Photos: Pablo Martin. Styling: Janelle Bloom. Food preparation: Kim Meredith. Recipe development: Mel Burge and Rebecca O’Reilly.

Pudding is best served

immediately to prevent the

sauce from being absorbed by

the sponge. You will need about

3 small over-ripe bananas to

yield 1 cup mashed banana.

Bananas should feel very

soft with blackened

skin.

TIP

Sticky Banoffee

Self-Saucing

Pudding

Serves 6, Prep and

Cook: 55 mins

2 small bananas, peeled (about

170g each)

1 cup brown sugar, firmly packed

Softly whipped cream, to serve

PUDDING

1¾ cups self-raising flour

½ cup brown sugar, firmly

packed

½ cup milk

2 eggs

1 00g unsalted butter, melted,

cooled

1 cup ripe mashed banana

¾ cup coarsely chopped pecans

1 Lightly grease a large

ovenproof dish (12-cup capacity).

2 To make pudding, sift flour and

sugar into a large bowl.

3 Combine milk, eggs and butter

in a medium jug. Whisk well.

Add to flour mixture with mashed

banana. Whisk until smooth.

Stir in pecans. Pour into prepared

dish. Smooth over top.

4 Cut bananas lengthways in

half. Place cut-side up on top of

pudding. Sprinkle with sugar.

Slowly and carefully pour 2½

cups boiling water over the top.

5 Cook in a moderate oven

(180C) for about 40 minutes,

or until a spongy cake forms

on top and sauce is runny

underneath. Remove from oven.

6 Serve with whipped cream.

Treat your family or friends to

this oozy, saucy and delicious

pud that won’t disappoint

49

Impressipe

NEW

FOOD

IDEAS