Pudding PERFECTION

Dig into these comforting gooey desserts

Sticky toffee banana pudding

PREP+COOK TIME
1 HOUR (+ SOAKING)
SERVES 8

1 Tip the dates into a heatproof bowl and pour over 150ml of just-boiled water. Cover and leave to soak for 30 minutes. Once cool, blitz with a hand blender until smooth or transfer to a blender. Butter a two-litre baking dish.

2 Heat oven to 180°C/160°C fan. Beat together butter and 100g of the sugar using an electric whisk until pale and fluffy. Mash two of the bananas in a separate bowl and whisk in eggs and vanilla. Add banana mixture into the butter and sugar, then fold in the date purée and flour to make a batter.

3 Heat cream in a medium pan with the rest of the sugar and 200ml water until sugar has dissolved.

4 Tip batter into the prepared baking dish. Halve the remaining banana lengthways and arrange it on top, cut-side up. Scatter over the chopped nuts and pour over the cream mixture, then bake for 35-40 minutes or until golden and risen. Leave pudding to rest for 10 minutes before scooping into bowls and serving with ice cream.

Cardamom & lemon self-saucing pudding

PREP+COOK TIME
1 HOUR 45 MINUTES
SERVES 8

1 Put 100g of the caster sugar Land 100ml water in a large, wide pan, stirring to combine. Bring to a boil and, once the sugar has dissolved, add the lemon slices in a single layer. Simmer for 20 minutes over a low heat, turning occasionally, until the slices have softened and are somewhat translucent. Transfer to a wire rack set over some baking paper to cool.