Happy New Year dear blog and its readers! Don’t know about you, but I am wishing for myself a very uneventful and peaceful year ahead. Pleeeeeease!
This recipe is not that original on my blog. I posted a very similar pudding recipe about a year ago. But I feel like the banana in this new recipe, and the adjusted proportions of other ingredients, in combination suffice enough to call it a different dessert. And, maybe I kid myself, or I’m just getting better at this, but it felt like this version was easier to make somehow.
A few sidetones. Make sure to “drown” this baby in sauce. Poke a few holes with a wooden skewer or a toothpick about the top of the cake before pouring the sauce over, and, let it drip down creating a little pool around the base and let it sit in it for about half and hour. In addition do make sure you serve it with additional sauce on the side and drizzle it on individual slices once you cut it.
- 10 oz (300 g) pitted dates, chopped
- ¾ cup (175 ml) water
- 1½ tsp baking soda
- 5 oz (140 g) unsalted butter, at room temperature, plus more for greasing pan
- 3½ oz (100 g) superfine sugar
- 3 eggs, at room temperature
- 2 tsp vanilla
- 3 large ripe bananas, peeled and mashed
- 10 oz (2 cups / 300 g) flour
- 1 oz (1/4 cup / 28 g) cornstarch
- ½ tsp salt
- ½ cup (110 g) butter, cubed
- 1 cup, lightly packed (160 g) dark brown sugar
- 1¼ cup (300 ml) heavy whipping cream
- ½ tsp salt
- 2 tsp vanilla extract
- 2 Tbsp bourbon, optional
- Preheat oven to 355°F (180°C). Grease a 7 cup (1.75L) cake pan, bundt pan or any other ovenproof dish. (I used a brioche pan).
- Place chopped dates and water in a saucepan and stir to combine. Bring to the boil over medium heat. Remove the pan from the heat. Stir in baking soda (it will foam) and set aside to cool.
- Use electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and mashed banana. Sift the flour over the batter and add the softened date mixture. Gently fold until combined.
- Spoon the mixture into the prepared greased dish and smooth the surface. Bake the pudding in the reheated oven for 45-60 minutes or until the centre is firm to a gentle touch. Baking time will depend on the form you are using. Shallow and wider in diameter pans will take less time, as taller and narrower ones will take longer to bake.
- Meanwhile, make the caramel sauce. Place butter, brown sugar, cream, and salt in a saucepan over medium heat and cook, stirring, for 5 minutes or until melted and smooth. Remove from heat, add vanilla and bourbon and set aside.
- When pudding is done, take out of the oven and let cool in pan on a wire rack for about 20 minutes. Invert pudding onto a serving platter and pour a generous amount of sauce over it. Let the pudding soak in sauce before serving. Transfer the left over sauce into a creamer and serve on a side when serving pudding.