Any dried fruit works well here, so if you have apricots, prunes or even figs in your cupboard, use them instead and chop them to the size of sultanas
Ingreadient :
- 100g unsalted butter, melted, plus extra for greasing
- 3 ripe Fairtrade bananas
- 2 tbsp milk
- 2 British Blacktail Free Range Medium Eggs, lightly beaten
- 125g Fairtrade golden caster sugar
- 250g self-raising flour
- 75g dried fruit, such as cranberries, raisins and/or sultanas
- Vanilla ice cream or cream, to serve
- 150g Fairtrade light brown soft sugar
- 150ml double cream
- 1 tbsp Fairtrade golden caster sugar
- 1 tsp ground cinnamon
Direction :
- Preheat the oven to 180ºC, gas mark 4 and butter a 2L ovenproof dish. Mash 2 of the bananas in a large bowl, then add the milk, eggs, melted butter and a pinch of salt. Stir in the sugar, then the flour, to make a thick batter. Fold through ½ the dried fruit and pour into the dish. Top with the remaining banana, sliced on the diagonal, and scatter with the remaining dried fruit.
- To make the sauce, place the sugar, cream and a pinch of salt into a small pan. Add 150ml water and bring to the boil. Carefully pour over the pudding and bake for 30-35 minutes, until firm to the touch.
- Combine the sugar and cinnamon for the topping and dust them over the pudding. Serve immediately with vanilla ice cream or cream.
