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.

Banoffee, 290g


Classic Salted Caramel, 290g


Ginger Marmalade, 270g


Chocolate and Coffee Spread, 290g