Search

Victoria Ashley's sticky toffee banana rum pudding

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chris Ashley
Chris Ashley
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

We asked you to send in your Mum's Best Dish and Chris Ashley done exactly that nominating mum, Victoria's sticky toffee banana rum pudding. This recipe combines sweet dark sugar with black treacle and dark rum to make a sticky and delicious sauce for the pud along with a soft sponge packed with alcohol and served with freshly chopped bananas - no wonder this dish is a family favourite in the

Ingredients

  • 85g butter
  • 1 banana (chopped)
  • 100 ml dark rum
  • 175g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon sodium bicarbonate
  • 150g dark brown sugar
  • 2 large eggs

For the sauce:

  • 100g butter
  • 50g dark brown sugar
  • teaspoon black treacle
  • 397g can condensed milk
  • 50ml dark rum
  • 2 bananas (sliced)

See all the entries for our Mum's Best Dish competition

Method

  1. Sift flour, baking powder, sodium bicarbonate and a pinch of salt into a bowl.
  2. Cream butter and sugar together until light and fluffy. Mix in eggs. Add in sieved flour, chopped banana and rum. Mix well.
  3. Divide the mixture into 6 greased pudding moulds.
  4. Bake in a preheated oven 180C/350F/Gas Mark 4 for 15-18 minutes, until a skewer insert into the centre and comes out clean.
  5. To make the toffee sauce: put butter, condensed milk, sugar and treacle in a pan. Cook gently till all the sugar dissolved. Stir in the rum.
  6. To serve: place the pudding on a warm plate. Arrange the banana slices on the plate. Spoon the toffee sauce over the pudding and the banana. Serve with whipped cream or ice-cream.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter