Sticky Banoffee Pudding and Banana Ice Cream

Sticky toffee pudding is my partner's favourite pudding. We can't go out for a meal and see it on the menu without her having to try it. Therefore, I decided it was about time to make one of our own. This isn't quite the traditional pudding as it's not made with dates, but instead has added banana (to use up one that was getting a bit too ripe!). If you prefer your sticky toffee pudding a bit richer, swap the golden syrup for black treacle and poke holes in the cake once baked and still warm and drizzle some of the sauce over to let it soak in. 

Recipe - Serves 6

For the cake: 

• 35g margarine
• 40g dark brown sugar
• 40g golden syrup
• 1 egg
• 1 banana (1/2 mashed and 1/2 thinly sliced)
• 75g self-raising flour
• 20ml milk

For the toffee sauce: 

• 70g margarine
• 130g dark brown sugar
• 50ml milk
• 100ml double cream

For the ice cream:

• 1 egg yolk
• 20g caster sugar
• 20g banana milkshake powder
• 100ml milk
• 100ml double cream

Start by making the ice cream as this will need time to freeze. To do so, put the milk and milkshake powder into a pan and heat gently over a medium heat until warmed. Put the egg yolk and caster sugar together and whisk until pale and light. Pour the warmed milk over slowly whilst whisking then return to the pan and stir over a low heat until thickened and the mixture coats the back of the spoon. Be careful not to let it boil. Set aside to cool. 

Once the custard mixture has cooled slightly, whisk the double cream in a separate bowl until soft peaks form. Add 1/3 of the cream to the custard mixture and fold in gently. Repeat with the remainder of the cream. Pour into a container and place in the freezer. Stir every hour for the first 4 hours, then leave to freeze fully until needed.

To make the cake, preheat the oven to 180C. Grease and line a 1lb loaf tin and set aside. Cream the margarine and sugar to light and fluffy. Whisk in the egg then add the golden syrup. Fold in the flour, followed by the banana and milk. Pour into the greased and lined tin and bake for 25-30 minutes or until risen and a skewer inserted into the centre comes out clean. Remove from the tin and place on a wire rack to cool. 

Meanwhile, make the toffee sauce, put the margarine, sugar, milk and cream in a pan. Stir until melted then bring to the boil. Cook for 3-4 minutes or until toffee-like. Set aside until needed and reheat before serving, along with a slice of the cake and a scoop of ice cream.