Prep 15 mins
Cook 25 mins
Baked sponge puddings, copied from Asda's instore magazine. This is not a very 'cakey' pudding, the proportion of dates and nuts to batter is quite high. I made a half batch of this recipe (but using a whole banana, and reducing the butter slightly) and it seemed very greasy. It also didn't rise or get 'springy' despite the self raising AND the baking powder, so maybe some salt is needed. If you're feeling analytical, maybe this is the recipe for you; if you're after a fail safe pudding please try something else!
- 150 g self raising flour
- 1 tablespoon baking powder
- 125 g caster sugar
- 125 g butter, softened
- 2 eggs
- 1 banana, ripe mashed
- 150 g pitted dates
- 50 g pecans
- Preheat oven to 180C and line bases of 8 ramekins/individual pudding basins.
- Sift flour and baking powder together. Add sugar.
- Beat in the mashed banana, eggs and butter.
- Stir in the dates and pecans.
- Divide mixture between the ramekins (do not over fill! Leave about 1.5 cm) and bake for 20-25 minutes, until the puddings are springy.
- Turn out and serve warm with a sauce* or garnish of your choice. (Easy to turn out when warm, but taste/texture improved a lot when it was barely warm.).
- *A simple white chocolate sauce was recommended - melted white chocolate mixed with cream. Based on the rather greasy cakes I had, I wouldn't have wanted cream or chocolate, but quite fancied some yoghurt or creme fraiche - just for tartness. Perhaps caramelly, butterscotchy, slightly whiskified sauces would be good too?