• Partnered with
  • Serves 8
  • 15 mins prep
  • 50 mins cook

Banana pudding with tipsy toffee sauce

Whip up this banana pudding for your next dinner party, and drench it in delicious tipsy toffee sauce to keep your guests coming back for more. It must be that dash of rum in the sauce!


  • 1 cup pitted dates, coarsely chopped
  • 3/4 cup boiling water
  • 1 tsp baking soda
  • 1/2 tsp ground ginger
  • 115 g butter, at room temperature
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • pinch of salt
  • 1 1/2 cups flour
  • 2 ripe bananas, mashed

Tipsy toffee sauce

  • 100 g butter
  • 1 cup firmly packed brown sugar
  • 2 tbsp rum
  • 1/2 cup cream


  1. Preheat oven to 180°C and grease a heatproof baking dish. Place dates in a heatproof bowl, cover with the boiling water. Stir in baking soda and ginger.
  2. Cream butter and sugar in a bowl or processor. Beat in the eggs and vanilla.
  3. Add the baking powder and salt to the flour, then in two batches add flour to the butter mixture, alternating with the dates. Mix until just combined, then fold in mashed banana and pour into the prepared dish.
  4. Bake for 45-50 minutes or until springy and a knife inserted into the pudding comes out clean.
  5. Meanwhile, make the Tipsy toffee sauce (see below). Serve the pudding drizzled in the sauce.

Tipsy toffee sauce

  1. In a saucepan melt butter and sugar and heat until bubbling. Cook for 2 minutes, then add the rum and stir. Add the cream and simmer for 5 minutes until thickened. Sauce hardens on cooling so reheat it before serving.

For Sophie Gray's best banana tips and tricks, go to In season with Food magazine: bananas.

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