Sticky banana and white chocolate puddings with butterscotch sauce

This is a take on the perennially popular Sticky toffee pudding, instead using the much-loved ingredients of banana and white chocolate – all of which screams “sweet comfort food”.

Credit: Adam Liaw

• serves

  6

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 3 large ripe bananas
• 250 ml (1 cup) boiling water
• ½ tsp bicarbonate of soda
• 60 g butter, softened, plus extra for greasing
• 155 g (¾ cup) brown sugar
• 2 eggs
• 150 g (1 cup) self-raising flour
• 120 g white chocolate, broken into squares (see note)
• Ice-cream or thick cream, to serve

Butterscotch sauce

• 160 ml (⅔ cup) pouring cream
• 155 g (¾ cup, firmly packed) brown sugar
• 50 g butter, chopped
• 2 tsp vanilla essence

Instructions

1. Preheat the oven to 180°C. Grease six 200 ml-capacity metal pudding moulds (or high-sided ramekins) well with butter and put a circle of baking paper in the base of each. Place on an oven tray.
   
   
2. Using a small, sharp knife, thinly slice one of the bananas. Place 4 banana slices in the base of each mould. Mash the remaining bananas with a potato masher or fork until smooth. Add the boiling water and bicarbonate of soda and stir to combine. Set aside for 5 minutes to bubble and cool slightly.
   
   
3. Using an electric hand-held or stand mixer, beat the butter and brown sugar until light and fluffy. Add the banana mixture, eggs and flour and stir until just combined. Divide the mixture between the prepared moulds until half full. Poke a 20 g piece of white chocolate into each mould, then bake for 25-30 minutes or until a skewer inserted in the centres withdraws clean (don’t worry about sticky white chocolate as that is meant to be melted).
   
   
4. Meanwhile, for the butterscotch sauce, place all the ingredients in a small saucepan over medium-high heat and bring to the boil, stirring to combine. Reduce the heat to low and simmer for 5 minutes or until slightly thickened.
   
   
5. To serve, divide the sauce between six dessert plates and spread with the back of a spoon. Invert the puddings on top. Serve immediately with ice-cream or cream.

Note

- Ensure you use pieces of white chocolate which melts and not buttons which hold their shape so you get a lovely gooey centre to your puddings.

Photography by  Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.