Banana Pudding with Butterscotch Syrup
Ingredients
Pudding
- 125g Anchor Original butter
- 3/4 cup brown sugar
- 2 eggs
- 2 ripe bananas, mashed
- 200g Anchor Protein+ Plain Yoghurt
- 200g flour, sifted
- 1 1/4 tsp baking powder
- 1 tsp baking soda
Butterscotch syrup
- 2/3 cup Anchor Cream
- 3/4 cup brown sugar
- 50g Anchor Original butter, cubed
To serve
- Tip Top Vanilla Ice Cream
- 1/2 cup pecan nuts, chopped
Directions
- Preheat oven to 170°C. Grease and line a 22cm springform tin.
- Beat butter and sugar until pale and creamy. Add eggs one at time beating well after each addition.
- Fold in the mashed bananas and yoghurt, then sifted flour, baking powder, and baking soda until just combined.
- Spoon mixture into prepared tin and bake for 40-50 minutes or until a skewer inserted comes out clean. Stand for 5-10 minutes then remove cake from the tin and place it on a wire rack while you make the syrup.
- To make the butterscotch syrup place the cream, sugar and butter in a medium saucepan. Stir over medium heat for 5 minutes or until well combined. Boil another 5 minutes at a low heat until thickened slightly.
- Serve with icecream. Poke slices a few times with skewers and pour warm syrup over. Top with pecans.