Sticky Banoffee (Figgy) Pudding

Another Gluten-free cooking for kids recipe

Ruthie spotted this recipe in Gizzie Erskine's new book, Gizzi's Kitchen Magic and she has been very keen for me to test it out.  I made a few changes to the recipe, by converting it to gluten free and by adding some dried figs which helps make this a little less sweet.  By all means go for all dates if you prefer the classic version.  It's surprisingly light and of course the toffee sauce that gets drizzled over the top will be a big attraction for children.  I've made this in a square baking dish, but you could easily make it in individual pudding moulds.  Just remember to adjust your baking times accordingly.

Yield

6-8

Preparation time

20 minutes to prepare, 30 minutes in the oven

Ingredients

125g dates, stoned and chopped
125g dried figs, chopped (remove any hard bits)
250ml black tea made with 1 tea bag
1 tsp bicarbonate of soda
85g unsalted butter
175g caster sugar
2 large eggs
80g gluten free flour
80g ground almonds
1 tsp gluten free baking powder
1/2 tsp xanthan gum
1/4 tsp salt (optional)
3 ripe bananas roughly mashed
1 tsp mixed spices (nutmeg, cinnamon, ginger, allspice)
For the sauce
100g soft light brown sugar
100g unsalted butter
150ml double cream
Pinch of salt (optional)

Directions

Preheat oven to 180 C.  Butter a square baking dish (22 x 22 cm) or individual pudding moulds if you prefer. 

Place the dried fruit into a heat proof bowl.  Add the hot tea and leave to soak for a few minutes.  In a separate bowl combine all the dry ingredients, the flour, ground almonds, bicarbonate of soda, baking powder, spices, salt and xanthan gum.  Set aside.

In a medium sized bowl, cream the butter and sugar together until pale and fluffy.  Add the egg little by little until the mixture resembles mayonnaise.  Now add the mashed bananas and the softened dried fruit along with the tea.  Mix through and then fold in the dry ingredients.  Mix until just combined.  Pour into the prepared baking dish (or moulds) and bake for 20- 25 minutes until a skewer inserted in the middle comes out clean.

Make the sauce while the pudding is in the oven.  Combine the butter and sugar in a saucepan and melt over medium heat.  When the butter has melted and the sugar has dissolved, add the double cream.  Simmer for 3-4 minutes until thickened and the sauce is a light golden toffee colour.  You can make the sauce ahead of time and reheat it in a microwave or on the stove as needed before serving.

To serve, cut the pudding into squares and drizzle with the hot butterscotch sauce.  Add ice cream or cream as required.  The pudding is best served warm.

Notes

Lynda Turner's picture
Lynda Turner wrote 3 years 44 weeks ago

Sticky Banofee (Figgy) Pudding

I had the pleasure of tasting this pudding on the day of its creation while visiting Adriana with my 7 year old daughter Imogen.. This is divine! Amazingly light compared to the classic sticky puddings, not too sweet and the Figs add a lovely texture. One of the best puddings I have tasted.