Ingredients
| BUTTERSCOTCH SAUCE | |
| 115ml cream | |
| 150g soft brown sugar | |
| 75g soft butter | |
| HOKEY POKEY | |
| 62g liquid glucose | |
| 25g honey | |
| 50ml water | |
| 162g sugar | |
| 10g baking soda | |
| MANDARINS IN SYRUP | |
| 2 cups orange juice | |
| 1 teaspoon mandarin juice | |
| 4 teaspoons lemon juice | |
| 2 used vanilla pods or ¼ teaspoon vanilla bean paste | |
| ⅓ cup caster sugar | |
| 3 mandarins | |
| BANANA PUDDING | |
| 3 ripe whole bananas, unpeeled (the riper the better) | |
| 190g soft butter, plus 30g extra for greasing the ramekins | |
| 190g fine sugar | |
| 3 eggs | |
| ¼ teaspoon vanilla essence | |
| 115g self-raising flour, sifted | |
| ¾ teaspoon baking powder, sifted | |
| 2 tablespoons butterscotch sauce | |
| mandarins in syrup | |
| 240g mascarpone or clotted cream, to serve | |
| hokey pokey |
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Instructions
| 1. | BUTTERSCOTCH SAUCE |
| 2. | Gently heat the cream to a simmer then stir in the sugar with a wooden spoon until it has completely dissolved. |
| 3. | Remove the pan from the heat, stir in the butter and gently return to a simmer stirring until it thickens to a smooth rich sauce, about 5 minutes – it will coat the back of the spoon when it is ready. |
| 4. | I like to finish this sauce by blending it with a stick blender for about 30 seconds to form a much stronger emulsification. |
| 5. | This recipe can be made days in advance and gently reheated when required, and can be stored in the fridge for up to 1 week. |
| 6. | HOKEY POKEY |
| 7. | Line a deep baking tray, approximately 30cm x 30cm, with baking paper. |
| 8. | Put the glucose, honey, water and sugar in a medium-large solid-based saucepan and cook over a medium heat until the caramel reaches the ‘light golden’ stage (170 ̊C), about 10 minutes. |
| 9. | Working quickly, remove from the heat, add the baking soda and mix well with a wooden spoon (about 5 seconds) as it expands immediately. |
| 10. | Pour the hokey pokey onto the paper-lined tray and allow it to cool. |
| 11. | Once cool, break it into bite-sized pieces and store for up to 1 week in an airtight container. |
| 12. | MANDARINS IN SYRUP |
| 13. | Mix the fruit juices, the vanilla and the sugar, heat and gently reduce by two-thirds (to about 175ml or a little more than 2⁄3 cup) to make a soft syrup – this will take about 20 minutes. |
| 14. | Cool at room temperature. |
| 15. | Peel the mandarins and ‘manicure’ them by using the tip of a small knife to remove the veins of pith from the segments then separate into individual segments. |
| 16. | Submerge the segments in the syrup and store them in the fridge for a week or more. |
| 17. | BANANA PUDDING |
| 18. | Heat the oven to 180 ̊C fan bake. |
| 19. | Bake the bananas for 15-20 minutes or until they are beginning to burst and the flesh is very soft. |
| 20. | Cool to room temperature, then separate the flesh and any juice from the skin. Discard the skin and mash the flesh. |
| 21. | While the bananas are cooling, cream the butter and sugar then whisk in the eggs one at a time being sure that each is incorporated before adding the next. |
| 22. | Add the bananas and the vanilla essence to the creamed mixture and whisk until incorporated. |
| 23. | Use a spatula to fold the flour and baking powder into the mixture to form a soft pudding batter. |
| 24. | Lightly grease 6 medium-sized deep ramekins with the additional butter, then spoon 1 teaspoon of the butterscotch sauce into each. |
| 25. | Spoon batter into each ramekin until about three-quarters full. |
| 26. | Line a deep roasting pan with a layer of paper towels or a tea towel and put the ramekins in. |
| 27. | Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins and bake for approximately 40 minutes or until the tops are dark golden brown and a skewer comes out clean. |
| 28. | Remove the ramekins from the bain-marie and allow the puddings to cool at room temperature for 10 minutes. |
| 29. | To serve, turn the puddings out of the ramekins bottom up, and pour over a couple of generous spoons of hot butterscotch sauce. |
| 30. | Place 3 or 4 mandarins and syrup around the pudding with a scoop of mascarpone. |
| 31. | Finally crumble over some hokey pokey. |
| 32. | These puddings are best served right away but can be made in advance and reheated in the microwave for one minute. |
Recipes & food styling Jude Messenger
Photography Olivia Moore