Banana butterscotch pudding with pecan crumble

This one is not for the faint-hearted or full-bellied.  It's gorgeously rich so you really only do need a little.  I was inspired to make this by Delicious this month - a magazine that has been failing to do so for a while so I'm hoping Delicious has got its groove back!

I made a few modifications, nothing huge.  A lovely dessert to have on a cold wintry night, alone or with friends... serve with ice-cream..

Ingredients:
Pudding
80g butter, split into 60/20g portions
125g brown sugar
1/2 cup golden syrup
1/2 cup skim evaporated milk (original recipe calls for cream)
5 extra large bananas (or 8 medium/10 small) peeled and sliced into thirds lengthwise
2 tb caster sugar.

Crumble
3/4 cup self raising flour
75g cold butter, cut into cubes
2 tbsp brown sugar
2 tbsp caster sugar
1/2 cup pecans, roughly chopped (original recipe adds chopped hazelnuts also)


Method:
Preheat oven to 200 degrees c

Melt 60g of butter in a deep frypan over low heat.  Add brown sugar and golden syrup and simmer for 1-2 minutes until sugar has dissolved.  Leave to cool in a jug, then add and stir through evaporated milk.

In a clean frypan, add other 20g of butter and melt.  Add the sliced bananas and sprinkle with caster sugar. Fry for about 40 seconds on each side, then transfer to baking dish.

Pour the butterscotch sauce over the top and prepare to make the crumble.

To make the crumble place the sugars, flour and sugar in a bowl.  Rub the butter into the dry ingredients with the tips of your fingers until they resemble breadcrumbs.  Add the pecans and then scatter over the baking dish.

Bake in oven for 15-20 minutes until golden brown on top.

Enjoy your weekend everyone..!

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