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Sticky banoffee pudding with chai caramel

A banoffee pudding on a black plate with toffee sauce being poured over the top

Sticky banoffee pudding with chai caramel

Name: Sticky banoffee pudding with chai caramel
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 65g unsalted butter softened, plus extra for the moulds; 65g soft light brown sugar; 1 egg; 125g self-raising flour; 2 ripe bananas mashed; ½ tsp bicarbonate of soda; ¼ tsp ground ginger; ¼ ground cinnamon; 1 tbsp whole milk; vanilla ice cream to serve; 95g unsalted butter; 2 ripe bananas halved lengthways and cut into pieces at an angle; 100g soft light brown sugar; 100ml double cream; ½ tsp ground cardamom; ½ tsp ground cinnamon; ½ tsp ground ginger; a good grating of nutmeg

Adam Bush

Published: October 24, 2022 at 11:18 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 3 out of 5.2 ratingsRate

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These squidgy banoffee puddings are topped with caramelised banana and a delicately spiced chai toffee sauce. Impressive but simple to make – they are ideal for a dinner party

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Vanilla ice cream

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Brown butter ice cream

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Double honey ice cream

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Make these indulgent sticky banoffee puddings, then check out our banoffee cheesecake, banoffee pie, banoffee cake and more banana dessert recipes. Check out our best chai recipes for more recipes including warming drinks and spiced bakes.

Ingredients

Nutrition

65g unsalted butter

softened, plus extra for the moulds
65g soft light brown sugar
1 egg
125g self-raising flour
2 ripe bananas

mashed
½ tsp bicarbonate of soda
¼ tsp ground ginger
¼ ground cinnamon
1 tbsp whole milk
vanilla ice cream

to serve

BANANAS AND CHAI TOFFEE SAUCE

95g unsalted butter
2 ripe bananas

halved lengthways and cut into pieces at an angle
100g soft light brown sugar
100ml double cream
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground ginger
a good grating of nutmeg

Nutrition: Per slice

kcal786
fat48.3g
saturates29.8g
carbs80.1g
sugars54.7g
fibre2.8g
protein6.5g
salt0.9g

Method

step 1

To make the sauce, melt 30g of the butter in a small, non-stick frying pan over a medium-high heat until foaming and fry the banana pieces for 2-3 mins on each side or until browned. Transfer to a plate. Tip the remaining butter and other ingredients into the pan, stirring to combine, and bring to a simmer. Turn down the heat to low and gently simmer for 2-3 mins or until thickened slightly.
step 2

Heat the oven to 180C/160C fan/gas 4 and lightly grease four pudding or dariole moulds. Put 1 tbsp of the sauce in the bottom of each, then place one piece of caramelised banana on top.
step 3

For the sponge, tip the butter into a large bowl and use electric beaters to whip until very soft, then tip in the sugar and whip until light and fluffy. Crack in the egg and whisk well. Tip in the mashed bananas, bicarb, ground spices, milk and ¼ tsp of fine sea salt, and mix well. Divide between the moulds and bake for 20-22 mins or until risen and golden, and a skewer poked into the centres comes out clean. Cool in the tin for 10 mins.
step 4

Carefully turn out the puddings onto small plates, top with a few pieces of caramelised banana and pour over the sauce. Scoop a ball of ice cream onto each plate, to serve.

Discover more banana dessert ideas

Banana bread cheesecake with slices taken out

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 3 out of 5.2 ratings

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