Banana Butterscotch Pudding

Wow. That was a lot of sugar.

Looking at the mixture in the bowl, suddenly wishing I’d exercised more discretion. This is going to be one unhealthily sweet dessert.

Oh bananas, why must you ripen so quickly? It’s hard to keep coming up with things to do with you. Smoothies are a quick fix but I’m not a huge fan. Banana muffins are tasty crowd-pleasers but without a crowd the quantity overwhelming. That time I pan-fried them they just didn’t taste that good.

So tonight is banana pudding. I chose this recipe because it didn’t need cream and only one egg but I should have paid more attention to all the sugar going in. Especially since I doubled the amount of banana.

Also it has made a very large amount.

Never mind, nothing for it now. Into the oven!

It comes out dry sponge in an outer ring with a deeper brown soft centre. As soon as I dip in the serving scoop I hit liquid, the runny caramel sauce. The tropical scent of cooked banana fills my kitchen.

Dishing out a portion of the yellow cake, followed by a few pours of sauce. Vanilla ice cream to garnish. A much repeated film on TV. Good evening all.

The cake is smooth and moist. It tastes like banana. Well, I’d be more surprised if it tasted like pear.

The butterscotch sauce is so sugary it overwhelms everything in its path. It is caramel-flavoured water, not as thick as anything named a sauce ought to be.

The first two-thirds go down easily, it’s definitely tasty. The last third is more of a slog… it’s just soooo sweet.

But. A new way to use up bananas! Maybe next time a chocolate sauce…

Rating:

Specifics: Banana butterscotch pudding made to Bill Granger’s recipe