1 Sticky banoffee pudding with chai caramel
SERVES 4 PREP 15 MINS | COOK 45 MINS | EASY
65g unsalted butter, softened, plus extra for the moulds
65g soft light brown sugar
1 egg
125g self-raising flour
2 ripe bananas, mashed
½ tsp bicarbonate of soda
¼ tsp ground ginger ¼ tsp ground cinnamon
1-2 tbsp whole milk vanilla ice cream to serve
BANANAS AND CHAI TOFFEE SAUCE
95g unsalted butter
2 ripe bananas, halved lengthways and cut into pieces at an angle
100g soft light brown sugar
100ml double cream
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground ginger a good grating of nutmeg
1 To make the sauce, melt 30g of the butter in a small, non-stick frying pan over a medium-high heat until foaming and fry the banana pieces for 2-3 mins on each side or until browned. Transfer to a plate. Tip the remaining butter and other ingredients into the pan, stirring to combine, and bring to a simmer. Turn down the heat to low and gently simmer for 2-3 mins or until thickened slightly.
2 Heat the oven to 180C/160C fan/gas 4 and lightly grease four pudding or dariole moulds. Put 1 tbsp of the sauce in the bottom of each, then place one piece of caramelised banana on top.
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