75g (3 oz) butter or margarine, plus a little extra for greasing
75g (3 oz) dark or light muscovado sugar
1 large egg, beaten
1 tsp vanilla extract
75g (3 oz) self-raising flour
1 medium banana
25g (1 oz) dates, chopped
1 tbsp milk
4 tbsp toffee sauce or golden syrup
180ml pot Baileys Extra Thick Cream with a hint of Crème Caramel
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 180 C, fan 160 C, Gas 4. Grease 4 individual pudding basins or ramekin dishes with a little butter or margarine.
Beat the butter or margarine and sugar together until light and fluffy. Gradually beat in the egg and then stir in the vanilla extract. Sieve in the flour and fold it in with a large metal spoon. Mash the banana and stir it in with the dates and milk.
Put 1 tbsp toffee sauce or golden syrup into each pudding basin or ramekin. Spoon the creamed mixture on top. Cover tightly with pieces of foil. Stand the basins or dishes in a small roasting pan or baking dish and pour in enough warm water to come halfway up their sides.
Bake for 25-30 minutes until set. Cool for a few moments, then run a knife around each one and turn them out.
Serve with Baileys Extra Thick Cream with a hint of Crème Caramel.
Use sultanas or raisins instead of dates, if you prefer.