Method
- 300g self-raising flour
- 230g golden caster sugar
- 1 flat teaspoon sea salt
- 6 ripe bananas
- 3 teaspoons vanilla
- 200g Castle Dairies Unsalted butter- melted and cooled
- 2 medium eggs
- 500ml whole milk
- 280g muscovado sugar
Salted Caramel Banana Pudding with Vanilla and Lemon
Ingredients
Mix together the flour, sugar and sea salt.
Take a medium size bowl, and mash up 2 of the bananas. Mix with the vanilla, melted butter, egg and milk.
Tip this into the dry ingredients and combine into a thick batter.
Slice the remaining bananas lengthways, each into 4.
Lay them in a buttered 20cm square baking tin. Pour in the batter, sprinkle with the muscovado sugar followed by 125ml of water.
Bake in a preheated oven at gas mark 4/180c for 25-30 minutes, until risen and golden.