Best Grilled Banana Butterscotch Toffee Pudding Recipes

Butterscotch Banana Pudding image

Provided by mickeydownunder

Categories Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Steps:

PREHEAT oven to 180 C/ 350°F.
COMBINE brown sugar, golden syrup and boiling water in a put; bring to a boil for about 2- 3 minutes; set aside.
SIFT flour, sugar, baking powder and salt into a bowl.
ADD beaten egg, melted butter, vanilla extra and mashed banana.
POUR combined mixture (Steps 3 and 4)into greased casserole dish (use 3.5 Litre pyrex). THEN very slowly, pour brown sugar/golden syrup over what is in the casserole dish.
Bake uncovered 30-40 minutes.
ENJOY!
Can serve with you favourite ice cream!
NOTE Golden Syrup = Light Treacle or Light Molasses.

Nutrition Facts : Calories 425, Fat 13.2, SaturatedFat 8, Cholesterol 67.3, Sodium 395.4, Carbohydrate 75.6, Fiber 1.1, Sugar 49.7, Protein 3.5

Sticky Toffee Pudding image

Provided by Anne Burrell

Categories dessert

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 14

2 1/4 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
Pinch of salt
1 tablespoon baking powder
2 cups packed light or dark brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the baking dish
3 large eggs
1 1/2 pounds (6 sticks) unsalted butter
3 cups packed dark or light brown sugar
1 cup brandy
Whipped cream (optional)

Steps:

For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
For the toffee sauce:
While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
To finish the pudding:
Using a skewer or chopstick, poke holes in the pudding every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.