It’s been a while since I’ve written about my adventures in the kitchen. (Chalk it up to day-job overload…ugh.) Which means I’ve been coming home (late) and quickly throwing something together without giving it much thought. Well enough is enough!
Today I decided to make a recipe from Rachel Allen’s PBS program, Rachel’s Favorite Food at Home. If you’ve never seen her show – make a date (or set your DVR) to watch an episode. First off, everything is shot in her beautiful country home in Cork, Ireland, providing you – as only PBS can – with a 30-minute escape to a simpler, slower life. Secondly, she makes food that you WANT to eat. It’s not complicated for the sake of being fancy, and all the ingredients she uses are wholesome and in-season. On top of that, throughout the program you feel like you’re in the kitchen of your best friend who also happens to be an incredible chef. As she cooks, she provides really helpful tips on things people actually want to know, but aren’t able to ask – like why to use the type of oil she’s suggesting, or how to test if your jam is “set”.
The particular recipe I’ve chosen is actually not hers, but a take on a very famous dessert by Bill Granger – Banana Butterscotch Pudding. I’ve decided to call it Banana Butterscotch Pudding Cake because that’s really more representative of what it is – at least to me!
It’s really fairly simple, and takes about a half hour to prepare and about 40 minutes in the oven. I chose to make it for breakfast – come on, you all know you like cake for breakfast – but I think it would be lovely served after a hearty stew or roast.
Ingredients (translated into US measurements from a UK recipe)
For the pudding:
1/2 cup + 1 TBSP plain flour
3 level tsp baking powder
1/2 cup + 1 TBSP sugar
1 egg, beaten
1 banana, mashed
1 cup milk
1 tsp vanilla extract
7 TBSP butter, melted
For the topping:
1/2 cup soft brown sugar
2 TBSP light corn syrup
1/2 cup + 2 TBSP boiling water
Preheat the oven to 350°F.
Mix the wet ingredients (egg, butter, mashed banana, milk + vanilla) into one bowl. In a separate bowl, sift together the dry ingredients (flour, sugar + baking powder). Incorporate the wet mixture into the dry.
Pur into a well-greased baking dish – I used a 9″ round pie dish with 2″ sides. (Note – the 2″ sides are important. If you use a 1 1/2″ side pie dish the mixture will boil over and spill out into your oven.)
To make the topping, in a small saucepan, bring the brown sugar, corn syrup and water to a boil. Pour immediately (and carefully!) over the pudding/cake batter, distributing evenly in a figure 8 motion. Don’t worry when the “topping” inevitably sinks to the bottom. Bits of it will rise to the top while it’s baking and will form a nice crust.
Bake for 30-40 minutes or until cooked through when tested with a skewer. Let cool for at least 15-20 minutes before serving to allow everything to set properly.