Try this delicious Banana and Toffee Pudding as a treat after tea. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
- vegetable oil
- 2 tbsp toffee sauce
- 1 banana
- 70g self raising flour
- 70g soft butter
- 70g caster sugar
- 1 egg
- ½ tsp mixed spice
- Start by brushing the sides of an oven proof dish with oil, then put the dish on a baking tray. Now measure the toffee sauce into the bottom of the dish.
- Peel the banana and cut it up into slices. Lay these slices on top of the toffee sauce but keep one back for the top of the pudding!
- Break an egg into a cup. Whisk with a fork.
- Into a mixing bowl put the flour, butter, sugar and then add the mixed egg. Beat all these together with a wooden spoon until smooth. Add the mixed spice and beat again. Put the mixture on top of the banana and toffee, using a spatula to help you get it all out of the bowl and then smooth the mixture evenly in the oven proof dish.
- Place the last slice of banana onto the top.
- You will need to ask a grown up to help with this part. Place in a pre-heated oven to 160°C fan/180°C/Gas 4 for 25-30 minute or until risen and golden.
- Try serving ¼ per person with custard.