Chocolate Banoffee Pudding recipe

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serves: 5 - 6
Skill: easy
Prep: 20 min
Cooking: 25 min

Nutrition per portion

Calories 664 kCal 33%
Fat 43g 61%
  -  Saturates 23g 115%
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  • Luxury chocolate banoffee pudding – the perfect after-dinner treat


    • 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
    • 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


    • 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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