Yesterday marked the first day of April, which also means that bananas will start to go out of season, so we’ve decided to include the delicious fruit in today’s dessert recipe. There’s something so special about individual puddings and the taste combination of banana and butterscotch, so we combined the two for these delicious crumbles. These would be ideal for serving up after Sunday dinner with a side of vanilla bean ice cream!
- Knob of butter
- 8 large bananas, peeled, halved lengthways and sliced into 3
- 2 tablespoons caster sugar
For the butterscotch sauce
- 60g butter
- 125g soft light brown sugar
- 6 tablespoons golden syrup
- 6 tablespoons double cream
For the pecan crumble topping
- 150g self-raising flour
- 35g caster sugar
- 40g light muscovado sugar
- 110g chilled butter, cubed
- 90g pecans, roughly chopped
- 50g blanches roasted hazelnuts, roughly chopped
- Preheat your oven to 200c/180c fan/gas mark 6. For the butterscotch sauce, put the butter, sugar, syrup and a pinch of salt in a saute pan over a low heat. Dissolve the mixture slowly, then stir to make sure that the sugar has completely dissolved. Turn off the heat and stir the cream through. Pour into a jug, cover the surface with cling film and allow it to cool.
- For the topping, place the flour and both the sugars into a bowl and rub the butter in with your fingers until the mixture forms large clumps. Stir in the nuts.
- For the bananas, heat a large frying pan with a knob f butter over a very high heat. Sprinkle the banana pieces with caster sugar and add them to the pan. Sear them quickly on each side for few a few seconds.
- Arrange your banana pieces in 6 shallow ovenproof dishes. Pour over the butterscotch sauce, then top with the crumble before baking for 15 minutes until crisp, golden and bubbling. Allow them to cool slightly before serving.
These puds look impressive, but there really isn’t too much work involved! They’re the ideal desserts to please the whole family this month.