Self-saucing banana, fruit & butterscotch pudding

Any dried fruit works well here, so if you have apricots, prunes or even figs in your cupboard, use them instead and chop them to the size of sultanas

Ingreadient

• 100g unsalted butter, melted, plus extra for greasing
• 3 ripe Fairtrade bananas
• 2 tbsp milk
• 2 British Blacktail Free Range Medium Eggs, lightly beaten
• 125g Fairtrade golden caster sugar
• 250g self-raising flour
• 75g dried fruit, such as cranberries, raisins and/or sultanas
• Vanilla ice cream or cream, to serve
• 150g Fairtrade light brown soft sugar
• 150ml double cream
• 1 tbsp Fairtrade golden caster sugar
• 1 tsp ground cinnamon

Step by step

1. Preheat the oven to 180ºC, gas mark 4 and butter a 2L ovenproof dish. Mash 2 of the bananas in a large bowl, then add the milk, eggs, melted butter and a pinch of salt. Stir in the sugar, then the flour, to make a thick batter. Fold through ½ the dried fruit and pour into the dish. Top with the remaining banana, sliced on the diagonal, and scatter with the remaining dried fruit.
2. To make the sauce, place the sugar, cream and a pinch of salt into a small pan. Add 150ml water and bring to the boil. Carefully pour over the pudding and bake for 30-35 minutes, until firm to the touch.
3. Combine the sugar and cinnamon for the topping and dust them over the pudding. Serve immediately with vanilla ice cream or cream.