Sticky Banoffee Pudding

Sticky Banoffee Pudding


  • For the Cake
    - Bananas – 3 No’s
    - Castor or Ground Sugar – 3/4th Cup
    - Sprig’s Natural Bourbon Vanilla Extract – 1 Tsp.
    - Yogurt – 1/4th cup
    - Flavorless Oil – ½ Cup
    - Wheat Flour – 2 Cups
    - Baking Powder – 1 Tsp.
    - Baking Soda – 1/4th Tsp.
    - Cinnamon Powder – 1/4th Tsp.
    - Salt – A pinch
  • For the Syrup
    - Sprig’s Banana and Caramel Banoffee – 1/4th Cup
    - Fresh Cream – 100 Ml
  • Start by cutting the ripe bananas and beating them into a smooth mixture, if the bananas aren’t ripe, put in the oven for about 10 mins at 200 degree Celsius and they shall ripe.
  • Add in the sugar and mix till it forms a smooth mixture.
  • Beat in the Sprig’s Natural Bourbon Vanilla Extract, yogurt, and flavorless oil till well combined and smooth.
  • Sieve the dry ingredients in the ready mix, the wheat flour, baking powder, cinnamon powder, baking soda and salt to taste.
  • Form the batter by using the cut and fold technique, don’t overmix the batter.
  • Add the batter to a oven safe dish and bake it in a preheated oven at 180 degree Celsius for 60 mins or till a fork inserted comes out clean.
  • Next we start with the syrup, mix in the Sprig’s Banana and Caramel Banoffee and the fresh cream and cook till there is a boil in the syrup, turn off the heat and store it in a cool and dry place.
  • Once the cake is done, let it cool then poke holes in the cake using a fork or a knife.
  • Spread the ready syrup evenly and let the cake soak it.
  • Serve the Sticky Banoffee Pudding warm or chilled as you like it.

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