Sticky Banana Puddings with Vanilla Salted Caramel Sauce

Ingredients

• 150g unsalted butter, softened

• 150g brown sugar

• 1 egg, at room temperature

• 150g plain flour, sifted

• 2 teaspoons baking powder

• 2 tablespoons molasses

• 1 tablespoon golden syrup

• 3/4 teaspoon bicarbonate of soda

• 2 small very ripe bananas (about 150g mashed), the spottier the better

• 1 jar Boutique Sauces Vanilla Salted Caramel Sauce, warmed, to serve

• Vanilla ice cream or cream, to serve (optional)

Directions

1. 1

   Heat the oven to 180C. Grease 8 holes of a standard muffin tin well and dust them with flour, or line with paper cases.

2. 2

   Cream the softened butter and brown sugar together until pale and fluffy. Soft butter matters here, so let it sit out of the fridge first.

3. 3

   Beat in the egg until fully combined.

4. 4

   Add the molasses and golden syrup and mix well.

5. 5

   Fold in the sifted flour and baking powder until just combined.

6. 6

   In a separate bowl, mash the bananas well and stir in the bicarbonate of soda. The mixture will froth a little, which is exactly what you want.

7. 7

   Fold the banana mixture through the batter until evenly combined.

8. 8

   Divide the batter between the 8 holes, filling each about three quarters full. Bake for 20 to 25 minutes, until the tops are firm and a skewer poked into the centre comes out clean.

9. 9

   Rest the puddings in the tin for a few minutes, then ease them out. Warm the Vanilla Salted Caramel Sauce gently in a small saucepan or in short bursts in the microwave and pour it generously over each pudding. Serve with ice cream or cream if you like.

Recipe Notes