BANANA AND BUTTERSCOTCH PUDDING

Yields8 Servings

100 g pecan nuts

100 g butter, melted and cooled

3 ripe medium bananas mashed (about 450g without skin)

3 large eggs beaten

150 ml milk

1 tsp vanilla extract

125 g light muscovado sugar

250 g self-raising flour

1 tsp baking powder

For the sauce

200 g light muscovado sugar

200 ml double cream

1 tsp vanilla extract

Preheat the oven to 180C/Gas4; toast the pecans for about 6-8 minutes, then roughly chop and cool; grease a deep 2 litre ovenproof dish with butter

In a saucepan, mix all the sauce ingredients with 225ml water and a pinch of salt over a low heat; once the sugar has dissolved, remove from the heat; it will be very thin, but will thicken as it bakes with the pudding

Mash 2 ½ bananas in a bowl, then add the eggs, milk, melted butter and vanilla, followed by the sugar and mix well

Sift the flour, baking powder and a pinch of salt into a large bowl and stir in half the chopped pecans

Pour the wet ingredients into the dry and whisk until fairly smooth; pour into the prepared baking dish and top with a few more pecans and the remaining banana, sliced

Slowly pour the sauce all over the pudding, then bake on a tray for 35-45 minutes; it should be risen, golden brown and firm in the centre; serve with ice cream or cream, scattered with the rest of the nuts

BANANA AND BUTTERSCOTCH PUDDING

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