Sticky banana, date & pecan skillet pudding
Serves 6
Easy
Prep:
Cook:
Use overripe bananas (skin and all!) in this indulgent no-waste pud, made with gorgeous sticky dates and pecans. Enjoy with a scoop of vanilla ice cream
Skip to ingredients
Units:
- 100g stoned dateschopped
- 150ml whole milk
- 200g buttersoftened
- 150g dark soft brown sugar
- 2 very ripe bananasunpeeled
- 3 medium eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- ½ tsp bicarbonate of soda
- 100g pecanschopped
- vanilla ice creamto serve
For the sauce
- 100g dark brown soft sugar
- 100ml double cream
- 25g butter
Nutrition: Per serving
- kcal892
- fat55g
- saturates27g
- carbs85g
- sugars59g
- fibre4g
- protein11g
- salt1.78g
Method
step 1
Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming. Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little.
step 2
Heat the oven to 180C/160C fan/gas 4. Tip the butter, sugar, whole bananas (including the skin), eggs, vanilla, flour, bicarb, and the date and milk mixture into a blender. Add ½ tsp salt and blend to a smooth cake batter. Butter a 25cm skillet pan (a deep ovenproof frying pan) or baking dish and pour in the batter. Bake for 40-45 mins until golden brown and cooked through.
step 3
While the pudding is baking, cook the ingredients for the sauce with the remaining pecans in a small pan over a low heat until gently bubbling, about 2-3 mins. Stir in a pinch of salt.
step 4
When the pudding is cooked, pour over the sauce, then return to the oven for 2-3 mins until the sauce is bubbling. Serve with scoops of vanilla ice cream.
