Banana and Date Pudding

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C Spread the hazelnuts over an oven tray. Roast in preheated oven for 10 minutes or until lightly toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
  • Line the base of a 20cm round (base measurement) springform pan with baking paper. Rub the butter over the base and side of the pan. Sprinkle with the chopped hazelnuts.
  • Place dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes to soak. Transfer to the bowl of a food processor. Add the banana, sugar, extra butter and flour and process until almost smooth. Pour into the prepared pan.
  • Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes to cool slightly.
  • Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until butter melts and mixture is well combined and heated through.
  • Pour half the sauce over the pudding. Cut into wedges, drizzle with remaining sauce. Serve immediately with cream or ice-cream, if desired.
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