Mini banoffee puddings
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Mini banoffee puddings
This tantalising twist on sticky toffee pudding is a good alternative to the classic fruity Christmas pud
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
458Kcal
Fat
27gr
Saturates
17gr
Carbs
49gr
Sugars
34gr
Fibre
1gr
Protein
3gr
Salt
0.8gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
For the puddings
- 50g butter, softened, plus extra to grease
- 1 ripe banana, mashed, plus 1 banana, sliced
- 85g light brown sugar
- 110g gluten-free self-raising flour
- 1 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- ¼ tsp gluten-free baking powder
- 1½ tbsp black treacle
- 100ml milk
- vanilla ice cream, to serve
For the sauce
- 60g light brown sugar
- ½ tbsp black treacle
- 150ml double cream
- 45g salted butter
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and butter 6 individual pudding moulds (about 150ml capacity), lining each with a small square of baking paper.
- Add all of the sauce ingredients to a small pan and place over a low heat. Allow the sugar to dissolve and everything to melt together, stirring occasionally. Bring to the boil and stir for 2-3 minutes before removing from the heat. Leave to cool until the sauce reaches a lovely pourable and sticky consistency; it thickens as it cools.
- Divide the sliced banana between the pudding moulds.
- Add the butter, mashed banana, brown sugar, flour, cinnamon, bicarb, baking powder and treacle to a bowl then mix together using an electric hand mixer. Gradually add the milk, mixing as you go, then divide the batter between the pudding moulds. Place on a baking tray and cook for 18-20 minutes, or until the puddings are cooked through and starting to pull away from the sides.
- Remove the puddings from the oven and leave to sit in their moulds for about 1 minute, then carefully invert them onto serving plates.
-
Serve with the sticky toffee sauce and a scoop of vanilla ice cream.To storeThe sauce keeps in the fridge for at least 1 week. Both the puds and the sauce can be frozen; microwave to reheat.
