Sticky banana, date & pecan skillet pudding

Method

1. 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.

2. 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. Pour the batter into a skillet pan (a deep ovenproof frying pan) and scatter over half the chopped pecans, then stir them into the batter. Bake for 45 mins until golden brown and cooked through.

3. 3

   While the pudding is baking, bubble the ingredients for the sauce in a small pan over a low heat until combined to a glossy toffee sauce, about 5 mins. Stir in a pinch of salt.

4. 4

   When the pudding is cooked, pour over half the sauce and scatter with the remaining pecans, then return to the oven for 5 mins until the toffee sauce is bubbling. Serve with the remaining sauce and scoops of vanilla ice cream.

Nutrition

calories

892 calories

fatContent

55 grams fat

fiberContent

4 grams fiber

sugarContent

59 grams sugar

sodiumContent

1.78 milligram of sodium

proteinContent

11 grams protein

carbohydrateContent

85 grams carbohydrates

saturatedFatContent

27 grams saturated fat

Indicative values from the source, for the original recipe.

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