Sticky Toffee Banana Pudding
800 ml cream
300 ml sugar
100 g butter
500 ml flour
2.5 ml bicarbonate of soda
100 g soft butter
250 ml soft brown sugar
2 Medium Eggs
4 Bananas, peeled and mashed
Crème fraîche for serving
Pour half the cream, sugar and the butter into a saucepan and mix well. Bring to boil, stirring with a wooden spoon and continue to boil until it is golden brown (like fudge). Remove from heat and cool. Stir in the remaining cream.
Cream the butter and sugar and add the eggs one at a time
Sift the flour, baking powder and bicarbonate of soda together
Add the flour and mashed banana alternately to the creamed butter mixture and mix well
Pour mixture into greased oven proof dish and bake for +/- 40 minutes at 180°C.
Cool slightly and cut into portions. Pour half of the sauce over the pudding and return to oven for 5 minutes
Serve with the rest of the sauce and some Crème fraîche
VARIATION: Bake in muffin pans and make individual portions.