Sticky Banana Butterscotch Puddings


100g FAGE Total, plus extra to serve

50g butter

5 ripe medium bananas

200g dark Muscovado sugar

225g self-raising flour

75g pitted dates, finely chopped

2 medium eggs

100ml single cream

  1. Heat oven to Gas Mark 4 / 180°C. Butter 4 x 200ml baking dishes.
  2. Melt 10g butter in a large frying pan, add 4 sliced bananas and fry for 3-4 minutes until golden. Spoon into dishes.
  3. 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.
  4. 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.