Billy and the Epic Escape
By Jamie Oliver
Brilliant banana sticky toffee pud
A delicious recipe from Billy and the Epic Escape
50 mins
Not Too Tricky
serves 10
About the recipe
‘Caramelised banana sticky toffee pudding. Soft, spongy, sticky goodness with an oozy pool of melting vanilla ice cream – sound good?’ The kids all cheered. As his dad dished out dessert, Billy looked around at his friends tucking in and chatting excitedly with each other. They’d all been through some incredible things together, and he was so glad to have had his best friends by his side through it all.
Recipe From
Ingredients
200g pitted Medjool dates
175g unsalted butter, plus extra for greasing
75g golden syrup
2 ripe bananas
150g light brown sugar
2 large free-range eggs
150g self-raising flour
75ml single cream
Top Tip
MIX IT UP
You could try using sliced apples or pears in place of the bananas!
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Method
- Preheat the oven to 180°C/350°F/gas 4. Boil the kettle. In a small jug, cover the dates with 150ml of boiling kettle water, making sure they’re submerged.
- Grease a 20cm x 20cm square baking tin and line with greaseproof paper. Pour in the golden syrup, making sure it covers the base, then dot over 25g of butter.
- Peel the bananas, slice into rounds and arrange in a single layer over the syrup and butter, then set aside.
- Pour the dates and their soaking water into a food processor, add 75g each of the butter and sugar, and blitz until combined, then crack in the eggs, add the flour, and blitz again.
- Gently pour the mixture into the tin over the bananas, then bake for 35 minutes, or until golden and an inserted skewer comes out clean.
- To make a sauce, put the remaining 75g each of butter and sugar and the cream into a small pan and simmer until slightly thickened and a deep gold in colour, gently swirling the pan occasionally, then pour into a serving jug.
- Carefully turn out the pud onto a nice board or serving platter and peel away the greaseproof to reveal the sticky bananas. Slice, and serve warm with ice cream and a drizzle of the sauce.
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