Sticky Banana Butterscotch Puddings
100g FAGE Total, plus extra to serve
5 ripe medium bananas
200g dark Muscovado sugar
225g self-raising flour
75g pitted dates, finely chopped
2 medium eggs
100ml single cream
- Heat oven to Gas Mark 4 / 180°C. Butter 4 x 200ml baking dishes.
- Melt 10g butter in a large frying pan, add 4 sliced bananas and fry for 3-4 minutes until golden. Spoon into dishes.
- In a medium bowl, mash the remaining banana, add 150g sugar, the flour, dates, eggs, FAGE Total and 2 tablespoons of water. Whisk well and spoon over the sliced bananas. Bake for 25-30 minutes until springy to the touch.
- Melt the remaining butter and sugar in a medium saucepan until the sugar has melted. Keep stirring until the mixture bubbles and combines. Add the cream and bubble for 2 minutes. Pour over the hot sponges and serve with a dollop of yoghurt.