Name: Banana sticky toffee pudding
Total time: 1 h
Yield: Serves 8
Ingredients: 150g medjool dates, pitted and chopped; 100g salted butter, softened, plus extra for the dish; 300g light muscovado sugar; 3 ripe bananas, peeled; 3 eggs; 1 tsp vanilla extract; 250g self-raising flour; 200ml double cream; 50g chopped nuts (walnuts or pecans work well); vanilla ice cream, to serve

A roasting dish filled with a golden sponge pudding, topped with two sliced bananas

150g medjool dates
pitted and chopped
100g salted butter
softened, plus extra for the dish
300g light muscovado sugar
3 ripe bananas
peeled
3 eggs
1 tsp vanilla extract
250g self-raising flour
200ml double cream
50g chopped nuts (walnuts or pecans work well)
vanilla ice cream
to serve

Method

step 1
Tip the dates into a heatproof bowl and pour over 150ml of just-boiled water. Cover and leave to soak for 30 minutes. Once cool, blitz with a hand blender until smooth, or transfer to a blender. Butter a 2-litre baking dish.
step 2
Heat the oven to 180C/fan 160C/gas 4. Beat together the butter and 100g of the sugar using an electric whisk until pale and fluffy. Mash two of the bananas in a separate bowl and whisk in the eggs and vanilla. Add the banana mixture into the butter and sugar, then fold in the date purée and flour to make a batter.
step 3
Heat the double cream in a medium pan with the rest of the sugar and 200ml of water until the sugar has dissolved.
step 4
Tip the batter into the prepared baking dish. Halve the remaining banana lengthways and arrange it on top, cut-side up. Scatter over the nuts and pour over the cream mixture, then bake for 35-40 minutes or until golden and risen. Leave it to rest for 10 minutes before scooping into bowls and serving with ice cream.