Dessert

Make a date with this sticky date pudding and banana praline tonight

Name: Sticky date pudding with banana praline
Yield: 6
Ingredients: 185g self-raising flour; 150g caster sugar; 2 tsp ground cinnamon; 1/2 tsp ground ginger, plus extra to serve; 50g unsalted butter, melted; 180ml milk; 140g date; Ice cream, to serve; 165g caster sugar; 75g dried banana chips, finely chopped; 110g brown sugar; 40g unsalted butter, chopped

1 rating

https://healthimprovements.info/recipes/sticky-date-pudding-banana-praline/hyoqc565 — Sticky date pudding with banana praline

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by Dominic Smith

Jul 26, 2019

There are sticky date puddings and then there's this moreish version with banana praline.

1 1/4 cups (185g) self-raising flour, sifted
2/3 cup (150g) raw caster sugar
2 tsp ground cinnamon
1/2 tsp ground ginger, plus extra to serve
50g unsalted butter, melted
2/3 cup (180ml) milk
1 cup (140g) medjool dates, stones removed, chopped
Ice cream, to serve

Banana praline

3/4 cup (165g) caster sugar
75g dried banana chips, finely chopped

Sauce

1/2 cup (110g) brown sugar
40g unsalted butter, chopped

Method

1.

For the praline, grease a large baking tray and line with baking paper. Place sugar and 2 tbs cold water in a small saucepan over high heat. Cook, swirling pan, for 6-8 minutes or until golden. Spread chopped banana chip evenly over prepared tray, then pour caramel evenly over top. Allow to cool completely, then break praline into small pieces. Place in a food processor and whiz until crumbled but still with a few larger chunks.
2.

For the sauce, place sugar, butter and 1 cup (250ml) water in a small saucepan over high heat. Bring to the boil and stir to combine. Set aside until needed.
3.

Preheat the oven to 180°C. Lightly grease a 23cm x 3cm, 5-cup (1.25L) round baking dish. Place flour, sugar, half the cinnamon and the ginger in a large bowl. Gradually add butter and milk, and stir to combine. Add date and stir to combine. Evenly spread date mixture into prepared dish and sprinkle over remaining 1 tsp cinnamon.
4.

Place baking dish on a large baking tray. Slowly pour sauce over back of a large metal spoon over pudding mixture. Bake for 40-45 minutes or until the top is slightly golden. Remove from oven, dust with extra ginger and scatter with banana praline. Serve immediately with ice cream.