Sticky Toffee and Banana Pudding

Sticky Toffee and Banana Pudding

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To serve – 4

Preparation time – 5 minutes
Cooking time – 10 minutes

A real winter’s treat, great served with vanilla ice-cream.


115 g/4 oz butter 115 g/4 oz light muscovado sugar 200 ml/7 fl oz double cream 6 tbsp maple syrup 225 g/8 oz ginger cake, sliced 2 large bananas 60 g/2 oz pecan nuts, chopped


  1. Preheat the oven to 190'C/170'C Fab/375'F/Gas 5.
  2. Place the butter, sugar, cream and maple syrup in a small pan and heat gently, stirring constantly, until smooth.
  3. Lightly grease a 20 x 30 cm (8 x 12 in) ovenproof dish. Arrange the cake and bananas in the dish, pour over the sauce and scatter the pecans over the top. Bake for 10 minutes, or until the toffee sauce is bubbling.

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