Name: Blitz-and-bake banana sticky toffee pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 200g pitted dates; ½ tsp bicarbonate of soda; ½ tsp vanilla extract; 100g butter softened, plus extra for the tin; 2 very ripe bananas mashed; 150g soft light brown sugar; 3 eggs; 200g self-raising flour; 100g unsalted butter; 200g light brown soft sugar; 150ml double cream; vanilla ice cream to serve (optional)

Two servings of blitz-and-bake banana sticky toffee pudding

For the sponge

200g pitted dates
½ tsp bicarbonate of soda
½ tsp vanilla extract
100g butter
softened, plus extra for the tin
2 very ripe bananas
mashed
150g soft light brown sugar
3 eggs
200g self-raising flour

For the sauce

100g unsalted butter
200g light brown soft sugar
150ml double cream
vanilla ice cream
to serve (optional)

Method

step 1
Boil the kettle. Tip the dates into a heatproof bowl with the bicarb and vanilla extract, then pour over 200ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin.
step 2
Heat the oven to 190C/170C fan/ gas 5. When the dates have soaked and cooled, tip them along with their soaking liquid into a food processor and pulse to chop. Tip the rest of the sponge ingredients and a pinch of salt into the food processor and pulse to make a batter. Scrape the batter into the tin and bake for 40-45 mins, or until the pudding is firm to the touch and a skewer inserted into the centre comes out clean.
step 3
While the pudding is baking, make the sauce. Tip the butter and sugar into a saucepan and warm over a medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until the mixture is thick, then stir in the cream and simmer, stirring, for 2 mins until you have a toffee sauce. Serve the pudding warm, cut into squares and drenched in the sauce with vanilla ice cream on the side, if you like.