Ok, someone posted this to Facebook this morning, and it's weird enough that I have to give it a go. I'll report back and let you know how they taste.
Ingredients:
Putting it all together:
Pre-heat oven to 170°C and lightly spray a muffin tray with oil or lightly butter.
Combine the dates, boiling water, soda, and vanilla and stir well, then rest for 15 minutes. Add the butter and sugar to the date mixture and pulse in the food processor or blender until the dates are finely chopped.
Transfer to a bowl and sift over the flour, mustard powder, and ginger and mix in with the beaten eggs.
Spoon into the prepared muffin tin and bake for 15-18 minutes or until they are puffed and golden and bounce back when lightly pressed on the top.
For the bananas heat the butter and brown sugar in a pan until melted. Add the banana slices and sauté for 2-3 minutes until starting to caramelise. Remove the banana slices and add the cream to the pan, bring to a simmer for 2-3 minutes until golden and saucy.
Serve the puddings warm with a scoop of ice-cream the sliced bananas and drizzle with caramel cream.
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| Image stolen from Colman's Mustard Australia's Facebook page |
- 170 gms dates
- 150 mls boiling water
- ½ teaspoon baking Soda
- 1 teaspoon vanilla essence
- 100 gms butter, softened
- 100 gms caster sugar
- 170 gms self-raising flour
- 1 teaspoon mustard powder
- 1 teaspoon ground ginger
- 3 eggs, beaten
- 2 tablespoons brown sugar
- 1 tablespoons butter
- 3 bananas, sliced
- 1 cup cream
- Ice-cream to serve
Putting it all together:
Pre-heat oven to 170°C and lightly spray a muffin tray with oil or lightly butter.
Combine the dates, boiling water, soda, and vanilla and stir well, then rest for 15 minutes. Add the butter and sugar to the date mixture and pulse in the food processor or blender until the dates are finely chopped.
Transfer to a bowl and sift over the flour, mustard powder, and ginger and mix in with the beaten eggs.
Spoon into the prepared muffin tin and bake for 15-18 minutes or until they are puffed and golden and bounce back when lightly pressed on the top.
For the bananas heat the butter and brown sugar in a pan until melted. Add the banana slices and sauté for 2-3 minutes until starting to caramelise. Remove the banana slices and add the cream to the pan, bring to a simmer for 2-3 minutes until golden and saucy.
Serve the puddings warm with a scoop of ice-cream the sliced bananas and drizzle with caramel cream.