Quick & Easy

Sticky banana macadamia pudding with butterscotch sauce

sticky banana macadamia pudding with butterscotch sauce
1H 30M



1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.
2.Sift flour, soda and spice into medium bowl.
3.Beat butter and sugar in small bowl with electric mixer until well combined. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in half the flour mixture, half of the banana then sour cream and milk. Stir in remaining flour and banana, then nuts and glacé ginger. Spread mixture into pan.
4.Bake pudding about 1 hour 10 minutes or until cooked when tested. Stand in pan 10 minutes before turning onto wire rack to cool.
5.Meanwhile, make butterscotch sauce; stir ingredients in medium saucepan over heat, without boiling, until sugar has dissolved. Simmer, stirring, 3 minutes.
6.Serve warm pudding with sauce and cream.

You will need 3 large overripe bananas (690g) for this recipe.


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