Banana Fosters Sticky Date Pudding
A moist sponge cake made with finely chopped dates, covered in a toffee sauce, topped with caramelized banana fosters, and served with vanilla ice cream.
Ingredients
Servings: 12
For the Date Pudding Cake:
- 9 oz Pitted Dates
- 1 cup Boiling Hot Water
- 1 tsp. Baking Soda
- 1/4 cup Brown Sugar
- 6 tbsp. Unsalted Butter, softened
- 2 large Eggs
- 1 1/4 cup Flour
- 1 1/2 tsp. Baking Powder
- Ice Cream, for serving
For the Butterscotch Sauce:
- 1 1/4 cup Brown Sugar
- 1 1/2 cup Heavy Cream
- 1 tsp. Vanilla Extract
- 5 tbsp. Unsalted Butter
For the Bananas Fosters:
- (Optional) 1/4 cup Rum
- 1/4 cup Unsalted Butter
- 1/4 cup Brown Sugar
- 2 semi-ripe Bananas, sliced
- 1 tsp. Vanilla Extract
- Pinch of Salt
Instructions
For the Date Pudding Cake:
- Preheat oven to 350F. Butter a 9x9" baking dish.
- Place the pitted dates in a large bowl. Evenly sprinkle the baking soda over the dates, then pour the boiling hot water to cover them completely. Let soak for 10 minutes. Afterwards, use a fork or food processor to blend until porridge like texture.
- In the bowl of a stand mixer, combine the butter and sugar. Beat for 1 minute, until smooth.
- Add the eggs, beat another minute. Mix in the date porridge.
- Add the flour, then evenly sprinkle the baking powder over the flour. Mix just until incorporated and no more flour clumps.
- Pour into the prepared baking dish.
- Bake for 30-35 minutes, until a toothpick comes out clean. While the cake bakes, work on the butterscotch sauce.
For the Butterscotch Sauce:
- In a large saucepan, combine all ingredients. Place over medium heat.
- Once the butter is melted, consistently stir for 4-5 minutes, until slightly thickened. Remove from heat.
- While the cake is still warm, use a wooden skewer to poke 30-40 holes all around the cake. Evenly pour HALF of the sauce over the cake. Let it soak at least 10 minutes before slicing.
- Serve warm as is with vanilla ice cream and a drizzle of the extra butterscotch sauce, or make the bananas fosters to add on top.
For the Bananas Fosters:
- In a large frying pan over medium heat, add the sugar and butter. Stir until the butter is melted.
- Add the sliced bananas in a single layer. Cook for 1-2 minutes on each, until slightly golden.
- Add the vanilla and pinch of salt.
- For the flambé: Remove pan from heat then add in the rum. Place the pan back over the heat and slightly tilt it upwards towards the flame, it should catch a flame that will die out within 30 seconds. When it catches flame, gently move the pan to help the bananas to caramelize evenly.
- Serve warm over the sticky date pudding then top with vanilla ice cream and the extra butterscotch sauce to enjoy!
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