Name: Victoria Ashley's sticky toffee banana rum pudding recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4
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

By GoodtoKnow

published 13 March 2013

in Recipes

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
½ teaspoon black treacle
397g can condensed milk
50ml dark rum
2 bananas (sliced)

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Method

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

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