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Blitz-and-bake banana sticky toffee pudding

 

Method 1

Ingredients

For the sponge

200g pitted dates

½ tsp bicarbonate of soda

½ tsp vanilla extract

100g butter

softened, plus extra for the tin

2 very ripe bananas

mashed

150g soft light brown sugar

3 eggs

200g self-raising flour

For the sauce

100g unsalted butter

200g light brown soft sugar

150ml double cream

vanilla ice cream

to serve (optional)

step 1

Boil the kettle. Tip the dates into a heatproof bowl with the bicarb and vanilla extract, then pour over 200ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin.

step 2

Heat the oven to 190C/170C fan/ gas 5. When the dates have soaked and cooled, tip them along with their soaking liquid into a food processor and pulse to chop. Tip the rest of the sponge ingredients and a pinch of salt into the food processor and pulse to make a batter. Scrape the batter into the tin and bake for 40-45 mins, or until the pudding is firm to the touch and a skewer inserted into the centre comes out clean.

step 3

While the pudding is baking, make the sauce. Tip the butter and sugar into a saucepan and warm over a medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until the mixture is thick, then stir in the cream and simmer, stirring, for 2 mins until you have a toffee sauce. Serve the pudding warm, cut into squares and drenched in the sauce with vanilla ice cream on the side, if you like.

Method 2

🍌 Blitz-and-Bake Banana Sticky Toffee Pudding

⏱️ Ready in about: 1 hour

🍽️ Serves: 6–8

🧾 Ingredients

For the pudding:

2 ripe bananas (medium-sized)

175g soft light brown sugar

2 large eggs

100g unsalted butter, melted (plus extra for greasing)

200g self-raising flour

1 tsp baking powder

1 tsp ground cinnamon (optional)

1 tsp vanilla extract

1 tbsp milk (or a splash more if needed)

Pinch of salt

For the toffee sauce:

150g soft light brown sugar

150ml double cream

75g unsalted butter

1 tsp vanilla extract

Pinch of salt

🥣 Method

1. Prep:

Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.

Grease and line a baking dish (approx. 20cm square or similar-sized oval).

2. Make the batter (blitz method):

In a blender or food processor, add:

Bananas

Brown sugar

Eggs

Melted butter

Vanilla extract

Blitz until smooth.

Add the flour, baking powder, cinnamon (if using), and salt. Pulse just until combined — don't overmix. Add a splash of milk if needed to loosen the batter slightly.

3. Bake:

Pour the batter into the prepared dish and smooth the top.

Bake for 30–35 minutes, or until golden brown and a skewer comes out clean.

4. Make the toffee sauce:

While the pudding bakes, combine all sauce ingredients in a small saucepan.

Heat gently, stirring until smooth and bubbling. Simmer for 2–3 minutes to thicken slightly.

5. Serve:

Poke small holes in the pudding with a skewer and pour some of the hot toffee sauce over.

Let it soak in for a few minutes, then serve with more sauce poured over, plus vanilla ice cream, custard, or clotted cream.

✅ Tips:

Add chopped dates or walnuts to the batter for extra texture.

Use dark brown sugar in the sauce for a deeper caramel flavor.

Freezes well (without sauce) — just thaw and reheat gently.



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