- 150g unsalted butter, softened
- 150g caster sugar
- 3 eggs
- 3 ripe bananas, mashed to a paste
- 100g desiccated coconut or stone/chopped dates
- 150g self-raising flour (or 150g plain white flour + 2 tsp baking powder)
- A pinch of sea salt
- FOR THE TOFFEE SAUCE:
- 100g unsalted butter
- 100g light muscovado or demerara sugar
- 125ml double cream
- Crushed seeds from 3 cardamom pods (optional)
1. Heat oven to 180°C.
2. Rub the inside of 6 ramekins or oven proof tea cups (about 150ml capacity) with butter. Dust with flour, then shake excess out.
3. Whip butter and sugar till pale and creamy using a hand mixer or a food processor, or a good old-fashioned whisk.
4. Whisk the eggs into the butter/sugar mix till light and fluffy.
5. Beat in the mashed bananas and coconut or dates.
6. Sift in the flour and salt. Add baking powder if you’re not using self-raising flour. Gently mix.
7. Divide between cups. The mix should come about half way up.
8. Cover each ramekin with foil. Boil the kettle. Place the ramekins in a baking tray. Pour the boiling water in so it comes half way up. Pop in oven and bake till set, about 30 mins.
9. As they cook, make the toffee sauce by placing the butter, sugar, cream and cardamom in a sauce pan over a low heat till the sugar has dissolved and the sauce has thickened and darkened in colour.
10. Drizzle the sauce over the warm puddings (in or out of the ramekins) and stop drooling… just tuck in.