In this pudding gooey caramel sauce pools around light banana sponge which is studded with buttery pecans. With all the gooeyness of sticky date pudding but less rich and sickly. Divine!

Serves 6-8



Ingredients:

½ cup dates, soaked in boiling water

2 ripe bananas

1 cup brown sugar, loosely packed

2 eggs

80g butter, melted

1 ½ cups plain flour

3 tsp baking powder

½ tsp cinnamon

70g pecans

Sauce 

2 cups boiling water

3/4 cup brown sugar

1 heaped tsp cornflour

70g butter, chopped



Method:
 Preheat oven to 170 C fanbake. Butter a large ovenproof dish.
 Soak dates for 15 minutes, drain dates and blend in a food processor. Add bananas and blend until mixed.
 In a bowl whisk the eggs and brown sugar together until light and fluffy. Add melted butter and date and banana puree and mix until combined.
 Fold in sifted flour, baking powder, cinnamon and pecans.
 Scrape batter into greased dish.
 Place boiling water, sugar, cornflour and butter in a jug. Stir until butter has melted. Pour over the back of a large metal spoon, over batter mixture.
 Bake for 40-45 minutes or until top has set and cake layer is cooked through.
 Dust with icing sugar and serve with cream, ice cream or custard (or all three!).

Make it your own: 

Add ½ cup chopped pear to the batter.

Use walnuts instead of pecans for a cheaper alternative.

Add ½ cup of chopped dark chocolate to the batter.



LISTEN ABOVE

In this pudding gooey caramel sauce pools around light banana sponge which is studded with buttery pecans. With all the gooeyness of sticky date pudding but less rich and sickly. Divine! 
Serves 6-8 
 
Ingredients: 
½ cup dates, soaked in boiling water 
2 ripe bananas 
1 cup brown sugar, loosely packed 
2 eggs 
80g butter, melted 
1 ½ cups plain flour 
3 tsp baking powder 
½ tsp cinnamon 
70g pecans 
Sauce 
2 cups boiling water 
3/4 cup brown sugar 
1 heaped tsp cornflour 
70g butter, chopped 
 
Method: 
<ol>
<li> Preheat oven to 170 C fanbake. Butter a large ovenproof dish.</li>
<li> Soak dates for 15 minutes, drain dates and blend in a food processor. Add bananas and blend until mixed.</li>
<li> In a bowl whisk the eggs and brown sugar together until light and fluffy. Add melted butter and date and banana puree and mix until combined.</li>
<li> Fold in sifted flour, baking powder, cinnamon and pecans.</li>
<li> Scrape batter into greased dish.</li>
<li> Place boiling water, sugar, cornflour and butter in a jug. Stir until butter has melted. Pour over the back of a large metal spoon, over batter mixture.</li>
<li> Bake for 40-45 minutes or until top has set and cake layer is cooked through.</li>
<li> Dust with icing sugar and serve with cream, ice cream or custard (or all three!).</li>
</ol>
Make it your own: 
Add ½ cup chopped pear to the batter. 
Use walnuts instead of pecans for a cheaper alternative. 
Add ½ cup of chopped dark chocolate to the batter. 
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

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