Gluten Free Banana Toffee Pudding
With Sean Armstrong
Gluten Free Banana Toffee Pudding
A variation of the classic bread and butter pudding, this one has no gluten and is rich with the flavours of bananas, walnuts and toffee. A perfect winter indulgence.
Ingredients
2 firm, ripe bananas, sliced.
1 Loaf gluten-free banana, walnut and poppy seed loaf
250ml (1 cup) milk
2 eggs, lightly beaten
60g butter, chopped, plus extra for greasing
60g golden syrup
65g (1/3 cup) caster sugar
Icing sugar and whipped cream, to serve
Method
Preheat oven to 180C.
Lightly grease the base and sides of a 22 x 16 x 4cm baking dish
with butter.
Cut the loaf into 12 even slices then lay half the slices over the
base of the dish to cover.
Scatter over half the sliced banana then place the remaining slices
of loaf neatly over the top.
Whisk together the milk and egg then carefully pour the mixture
over the loaf in the dish. Scatter the remaining banana over the
top.
Meanwhile, combine the butter, golden syrup and sugar in a small
saucepan and bring to a simmer.
Cook over medium heat for 4-5 minutes or until smooth and starting
to caramelise.
Spoon the mixture over the pudding then bake for 40 minutes or
until deep golden and set in the middle.
Cool slightly then dust with icing sugar and serve warm with
whipped cream.
(Broadcast: 18 July 2012)
Find more of Sean's recipes.
