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Butterscotch banana puddings
100g butter, softened
1/2 cup firmly packed brown sugar
1 1/4 cups self-raising flour
1 teaspoon ground cinnamon
3/4 cup mashed banana (see tip)
2/3 cup plain Greek-style yoghurt
1/3 cup firmly packed brown sugar
1/2 cup thickened cream
25g butter, chopped
Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cinnamon over butter mixture. Stir to combine. Add banana and yoghurt. Stir until just combined. Spoon into prepared pan.
Bake for 30 to 35 minutes or until a skewer inserted in centre of 1 pudding comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
Meanwhile, make butterscotch sauce: Place sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thickened slightly. Serve puddings warm with butterscotch sauce.
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