Sticky Banana Pudding

A quick everyday pudding using over ripe bananas. This recipe can be served straight from the dish and any leftovers can be sliced and eaten as cake the next day.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

Rating
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Cook's NoteThe Stoneware Heritage Rectangular Dish can go into the freezer, so the pudding can be baked and frozen. If the recipe is being made as a cake, then line the dish with parchment as it will be easier to lift out. Omit the mascarpone and serve the pudding with ice cream or clotted cream if preferred.
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INGREDIENTS

  • 75g melted butter + extra for greasing
  • 3 small ripe bananas
  • 75g light brown sugar
  • 75g self-raising flour
  • 1 level teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 medium eggs, beaten
  • 10g honey, to brush over the top
  • Icing sugar, to dust
  • 50g mascarpone, to serve

METHOD

Preheat the oven to 180°C.

Butter the inside of the Stoneware Heritage Dish with a little melted butter.

Mash 2 of the small bananas with the melted butter in a bowl.

Add the brown sugar, self-raising flour, baking powder, cinnamon and the beaten eggs and mix together well for 1 minute.

Place the mixture into the dish and spread out evenly.

Slice the remaining banana lengthways in to 3 slices and lay them on top of the mixture.

Brush the honey over the banana and bake in the oven for 30 minutes or until the pudding is a deep golden and firm to touch.

Dust with icing sugar and serve with mascarpone.

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