200 grams plain flour, sifted
120 grams caster sugar
5 teaspoons baking powder, sifted
1 teaspoon ground cinnamon
2 large ripe bananas, mashed
60 grams dried dates, finely chopped
130 grams butter, melted
2 large eggs, size 7, beaten
1 teaspoon vanilla extract
210 grams soft brown sugar
⅓ cup golden syrup
20 grams butter, cut into cubes
vanilla ice cream; 70 grams roasted walnuts, chopped
Equipment: Grease a 3-litre ovenproof casserole dish with butter.
Preheat the oven to 180oC.
In a large bowl combine the dry ingredients. In another bowl, combine the banana, dates, milk, butter, eggs and vanilla. Add to the dry ingredients, mix to combine and pour into the casserole dish. Place the brown sugar, golden syrup and water in a small saucepan and stir over a medium heat until the sugar has dissolved.
Remove from heat and pour on to pudding over the back of a dessert spoon. Dot cubes of butter on top and bake for 35-40 minutes, or until golden brown and cooked through.
To serve: Serve with ice cream and chopped walnuts.