Banana Toffee Pudding

Banana Toffee Pudding

0.5 kg butter, softened
1 kg plain flour
750g white sugar
10 eggs
70g baking powder
50g pickled ginger
750ml water
1kg bananas
0.5 tin Tate & Lyle treacle

Sauce:
750g white sugar
1 ltr Cream
0.5 tin Tate & Lyle treacle

Method

1. Preheat oven to 175 degrees Celsius.
2. In large bowl, bring together the flour, sugar and baking powder.
3. Beat in the egg, butter, banana and ginger.
4. Gradually mix in treacle and water until well blended.
5. Place all in prepared gastronome.
6. Bake 35 to 40 minutes in the preheated oven.

Sauce:
1. Reduce Cream by half in medium pot.
2. Add sugar and treacle.
3. Cook for 2 mins and remove.
4. Dock pudding before fully cooked and add half the sauce. Reserve the rest for sauce.