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Banana and date puddings with date syrup sauce and whipped cream
Serves 6 Desserts and puddings
Ingredients
- 100g soft butter, plus extra to grease
- 175g wholemeal self-raising flour, plus extra to dust
- 3 very ripe medium bananas, roughly chopped
- 50g medjool dates, pitted and roughly chopped
- 8tbsp date syrup
- 3 eggs
- ½tsp bicarbonate of soda
- ½tsp baking powder
For the date syrup sauce
- 100g medjool dates, pitted and roughly chopped
- 5tbsp date syrup
To serve
- icing sugar, to dust
- 200ml double cream, whipped until just floppy
Method
To prepare the date sauce, put the dates and the syrup in a mini processor and blitz to a purée. Transfer to a bowl and set aside for serving.
Preheat the oven to 180C/ 160C F/Gas 4 and lightly grease 6 x 175ml metal pudding basins. Dust one with flour, tapping it into the next basin to remove excess flour, and repeat to dust all the basins.
Put the bananas, dates and 3tbsp of the date syrup in the mini processor and blitz to a purée.
Put the butter and remaining date syrup in a bowl and whisk until fluffy. Mix in the banana and date purée, then beat in the eggs, one at a time. Sift the dry ingredients together and gradually fold into the butter and purée mixture.
Sit the pudding basins on a baking tray and divide the mixture evenly among them so they are three-quarters full. Bake for 25 minutes until risen and springy.
Allow to rest for 5 minutes, then invert the puddings on to serving plates, dust with icing sugar and spoon over the date sauce and whipped cream.
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