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
- 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
- ½ teaspoon black treacle
- 397g can condensed milk
- 50ml dark rum
- 2 bananas (sliced)
Sift flour, baking powder, sodium bicarbonate and a pinch of salt into a bowl.
Cream butter and sugar together until light and fluffy. Mix in eggs. Add in sieved flour, chopped banana and rum. Mix well.
Divide the mixture into 6 greased pudding moulds.
Bake in a preheated oven 180°C/350°F/Gas Mark 4 for 15-18 minutes, until a skewer insert into the centre and comes out clean.
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.
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.
Top tip for making Victoria Ashley’s sticky toffee banana rum pudding
See all the entries for our Mum's Best Dish competition