Celebrity chef Anna Polyviou shares her mouth-watering sticky date and banana pudding recipe

Celebrity chef Anna Polyviou has teamed up with CSR Sugar and White Wings to create a delicious two-in-one recipe that will have your tastebuds jumping for joy.

This Sticky Date & Banana Pudding will warm you up on a chilly evening and a hit among your family and friends.

With this recipe, you get the best of both worlds, with the leftovers of the pudding easily transforming into a Banana and Date Trifle. It’s a winner.

Plus, if your kids are fussy and you never know what to bake them, then this may be your answer! They will get the banana benefits in a sweet treat that they will not refuse.

See Anna Polyviou’s mouth-watering Sticky Date & Banana Pudding recipe below.

STICKY DATE & BANANA PUDDING, SALTED CARAMEL SAUCE, WHIPPED VANILLA MASCARPONE CRÈME

INGREDIENTS

PUDDING
190g dates, seeds removed
250ml water
1 tsp bicarb soda
85g unsalted butter, softened
200g CSR brown sugar
2 very ripe medium bananas
2 eggs
170g White Wings self-raising flour

SALTED CARAMEL
160g CSR brown sugar
85g unsalted butter, chopped
225ml cream
Pinch of sea salt flakes

MASCARPONE CRÈME
200g mascarpone
200ml thickened cream
50g CSR icing sugar
1 tsp vanilla paste

CARAMELISED BANANA
1 banana
CSR caster sugar, to sprinkle

METHOD 

Preheat the oven to 155°C fan-forced. Grease a 14cm x 21cm loaf tin and line base and long sides with baking paper

Place the dates and water in a small saucepan over high heat. Bring to the boil, then remove from the heat and add the bicarb soda. Set aside to cool completely, then drain completely and finely chop the dates.

Using an electric stand mixer with a paddle attachment, beat together the butter and brown sugar until light and fluffy. Add the bananas and beat until combined. In alternating batches, add the eggs and self-raising flour and beat until combined, then fold through the chopped dates.

Pour the mixture into the prepared loaf tin. Bake for 55-60 minutes or until cooked when tested with a skewer.

Meanwhile, make the salted caramel sauce. Place the brown sugar, butter and cream in a medium saucepan over medium-high heat and bring to the boil. Remove from the heat and stir through the salt. Set aside and keep warm until needed.

For the mascarpone creme, combine all ingredients and whisk to soft peaks. Spoon creme into a piping bag fitted with a St Honore nozzle and set aside.

When ready to serve, prepare the caramelised banana garnish. Halve banana lengthways and sprinkle with caster sugar. Using a kitchen blowtorch, toast the sugar until caramelised (alternatively, caramelise the banana and sugar in a frypan).

Turn pudding out of the loaf tin and place on a serving plate. Pipe mascarpone creme from side to side over the top of the pudding. Place caramelised banana on top of the creme, and drizzle over the warm salted caramel sauce.

LEFTOVERS TRIFLE 

Spoon leftover salted caramel sauce in the base of a serving glass. Cut leftover sticky date pudding into smaller pieces and layer in the glass. Pipe mascarpone creme over the top, using a piping bag fitted with a star nozzle, top with caramelised banana, and drizzle with more caramel sauce.

Celebrity chef Anna Polyviou teamed up with CSR Sugar and White Wings to create this amazing recipe.