Luxury chocolate banoffee pudding - the perfect after-dinner treat
Ingredients
- 100g (3½oz) self-raising flour
- 100g (3½oz) butter, softened
- 100g (3½oz) soft light brown sugar
- 2 medium eggs
- 2 tablespoons milk
- 1 banana, mashed
- 100g packet plain chocolate drops
- FOR THE SAUCE:
- 150ml carton double cream
- 50g (1¾oz) butter
- 125g (4oz) soft light brown sugar
- 2 level tablespoons cocoa
- 5-6 individual, mini (150ml/¼ pint) pudding tins, buttered
WEIGHT CONVERTER
Method
- Set the oven to Gas Mark 5 or 190°C.
- To make the puddings: Sift the flour into a bowl. Add the butter, brown sugar, eggs and milk, and beat until smooth.
- Fold in the mashed banana and chocolate drops. Divide the mixture between the buttered tins.
- Put the tins on a baking tray and place in the centre of the oven. Bake for 20-25 minutes, until the puddings are just firm to the touch when lightly pressed in the centre.
- Remove from the oven and leave to cool in the tins for about 3-5 minutes.
- Meanwhile, to make the sauce: Pour the cream into a pan and add the butter, sugar and cocoa. Place the pan over a low heat and stir until the butter has melted and the sugar dissolved.
- Increase the heat under the pan and bring the sauce to the boil, and then simmer the sauce until it reaches a coating consistency.
- Remove the pan from the heat. Re-warm the sauce before serving, if necessary. Tip the puddings out of the tins on to serving plates, and serve hot with the sauce drizzled over the top
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