Name: Sticky banana macadamia pudding with butterscotch sauce
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 2 cup (300g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 teaspoon mixed spice; 150 gram butter, softened; 1 cup (200g) firmly packed brown sugar; 3 eggs; 1 1/2 cup mashed overripe banana; 1/3 cup (80g) sour cream; 1/3 cup (80ml) milk; 1/2 cup (70g) coarsely chopped roasted macadamias; 2 tablespoon glacé ginger, finely chopped; 1 cup (200g) brown sugar, firmly packed; 1 cup (250ml) thickened cream; 125 gram butter, chopped

Ingredients

2 cup (300g) self-raising flour

1/2 teaspoon bicarbonate of soda

1 teaspoon mixed spice

150 gram butter, softened

1 cup (200g) firmly packed brown sugar

3 eggs

1 1/2 cup mashed overripe banana

1/3 cup (80g) sour cream

1/3 cup (80ml) milk

1/2 cup (70g) coarsely chopped roasted macadamias

2 tablespoon glacé ginger, finely chopped

1 cup (200g) brown sugar, firmly packed

1 cup (250ml) thickened cream

125 gram butter, chopped

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.

2.Sift flour, soda and spice into medium bowl.

3.Beat butter and sugar in small bowl with electric mixer until well combined. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in half the flour mixture, half of the banana then sour cream and milk. Stir in remaining flour and banana, then nuts and glacé ginger. Spread mixture into pan.

4.Bake pudding about 1 hour 10 minutes or until cooked when tested. Stand in pan 10 minutes before turning onto wire rack to cool.

5.Meanwhile, make butterscotch sauce; stir ingredients in medium saucepan over heat, without boiling, until sugar has dissolved. Simmer, stirring, 3 minutes.

6.Serve warm pudding with sauce and cream.

You will need 3 large overripe bananas (690g) for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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