Nici Wickes: Self-saucing Banana and Pecan pudding

In this pudding gooey caramel sauce pools around light banana sponge which is studded with buttery pecans. With all the gooeyness of sticky date pudding but less rich and sickly. Divine! 

Serves 6-8 

 

Ingredients: 

½ cup dates, soaked in boiling water 

2 ripe bananas 

1 cup brown sugar, loosely packed 

2 eggs 

80g butter, melted 

1 ½ cups plain flour 

3 tsp baking powder 

½ tsp cinnamon 

70g pecans 

Sauce 

2 cups boiling water 

3/4 cup brown sugar 

1 heaped tsp cornflour 

70g butter, chopped 

 

Method: 

1. Preheat oven to 170 C fanbake. Butter a large ovenproof dish.
2. Soak dates for 15 minutes, drain dates and blend in a food processor. Add bananas and blend until mixed.
3. In a bowl whisk the eggs and brown sugar together until light and fluffy. Add melted butter and date and banana puree and mix until combined.
4. Fold in sifted flour, baking powder, cinnamon and pecans.
5. Scrape batter into greased dish.
6. Place boiling water, sugar, cornflour and butter in a jug. Stir until butter has melted. Pour over the back of a large metal spoon, over batter mixture.
7. Bake for 40-45 minutes or until top has set and cake layer is cooked through.
8. Dust with icing sugar and serve with cream, ice cream or custard (or all three!).

Make it your own: 

Add ½ cup chopped pear to the batter. 

Use walnuts instead of pecans for a cheaper alternative. 

Add ½ cup of chopped dark chocolate to the batter. 

 

LISTEN ABOVE 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talk ZDB.

Speaker 2 (00:13):
Fourteen to ten on News Talks. They'd be our cook.
Micky Wix is here this morning, killed a kyoda.

Speaker 3 (00:18):
Good morning Jack.

Speaker 4 (00:20):
Oh yeah, man, yeah, it's I'm pleased to hear that
you are making the most of this holiday as you
always do by setting up in Paradise this weekend.

Speaker 3 (00:30):
Look, I am I'm a little fan of Camp Evans.
I never was, but then COVID came around. One of
the great things about that was that THHL, who owns
all the Camp of Vans, they had to hire them
out to New Zealanders. Oh yeah, for three day minimums,
which it never is it's usually five.

Speaker 2 (00:47):
Yeah. This is not an advertisement, no, no, no.

Speaker 3 (00:49):
And they were sort of fifty bucks a day, whereas
usually they are a lot more in summer. They are
way beyond my reach. But at the moment, I'm away
sitting right at a campground right on top of Mount
Monganui Beach, and it is beautiful and I love my
creature comforts. So I love the idea of camping, just
like the idea of I like the idea of liking horses.

(01:09):
But I don't, and so this is great.

Speaker 2 (01:13):
I get to I have a little kitchen, yeah.

Speaker 3 (01:16):
You know, and I have running water hot and cold,
and a comfy bed.

Speaker 4 (01:20):
So you but you have all the benefits of camping,
but without the possibility of a leaking fly, the leaking.

Speaker 3 (01:26):
Fly, the chili bin that even though you took a
million ice packs away, everything is still.

Speaker 2 (01:31):
Wet, and yeah, yeah.

Speaker 3 (01:33):
Yeah, blah blah blah, paradise. How can we not be
loving this weather?

Speaker 4 (01:39):
Well, speaking of creature comforts, this morning, you have a
creature comfort treaty dessert for us I do.

Speaker 3 (01:46):
I have a self sourcing banana and pecan pudding, which
I'm going to admit to the fact that I actually
bought a slice of something very similar on my way
down to the mount and we heated it up in
a microwave sun and had it with custom gelato. But
this one you can make at home. This pudding is gooey,
it's it's got this beautiful light sort of bananarees sponge.

(02:10):
It's amazing, super easy to make. Jack throw your oven
one hundred and seventy degrees. Selsia's butter a nice, big,
large ovenproof dish. There's no cooking for one year. This
serves about six or eight people. Soak some dates for
half about fifteen minutes some boiling hot water. I've used
half a cup of dates, and once those kind of

(02:31):
soften up a little bit, you then drain them off
and blend them in a food processor. Add two bananas,
two nice righte bananas, and blend all of that until
it's well mixed. If you don't have a food processor,
you could arguably do it on a chopping board. Just chop, chop,
chop soil. It's all a big mash. That's what you're after.
And then in a big bowl, whisk in two eggs,

(02:52):
some brown sugar, and I've got about a cup, but
I think you could probably take that down to about
three quarters even two thirds of a cup without that
affecting the bake. So whisk off those that sugar in
the butter and that becomes quite thick, light and fluffy.
Add some melted butter, eighty grams of that, and then
throw in your data banana puree and mix that till

(03:14):
it's combined, and then fold in one and a half
cups of flour. That's got three taste teaspoons of baking powder.
You can again cut that back to but I quite
like this with a good rise half a teaspoon of
cinnamon possibly in there, and seventy grams of pecans. For
a cheaper alternative, you could use walnuts of work in there.

(03:35):
Scrape that batter in gr grease dish, and then kind
of like that old chocolate self saucing pudding in a
jug or even in the bowl that you just mixed
everything in. We're going to do two cups of boiling
water from the jug, about half to three quarters of
a cup of brown sugar and one teaspoon of corn
flour and seventy grams of chopped up butter, and stir

(03:56):
all that together and your butter will melt in the
boiling water, and just carefully pour that over your batter.
It really feels like too much.

Speaker 2 (04:03):
You liketick cups of liquid, get.

Speaker 3 (04:06):
Off for forty minutes or so until the top is
set and that cake Claire will be cooked through and
eat it sort of with I don't know, cream, ice cream,
trusted all three.

Speaker 2 (04:19):
There's always, isn't it?

Speaker 4 (04:20):
The challenging that trying to decide which which are the
desserts to have your dessert with?

Speaker 3 (04:27):
I know I know, I know, and so look, this
is a real treat. But I just think with a
long week end frontlands, some parts of the country really
need a treat. So yeah, you know, to take it
for someone else if you don't eat too many sickly things,
and take it for them and take it to them
and say happy holidays.

Speaker 2 (04:45):
Yeah, yeah, so good. So do I ask you. You're
going to be taking a bit of a midwinter dip.

Speaker 3 (04:50):
Yeah, I took one yesterday.

Speaker 2 (04:52):
Very good.

Speaker 3 (04:54):
Oh, an East Coast beach for me is a real treat.
Living on the wild West Coast is may I'm sorry.

Speaker 2 (04:59):
Oh yeah, yeah, oh.

Speaker 3 (05:01):
It's so great that white sand, that both shells, that water.
So yes, yeah, after I've spoken with you, that is
my little treat, I shall go and take a very
lovely refreshing tip.

Speaker 4 (05:13):
Ah.

Speaker 2 (05:13):
How good.

Speaker 4 (05:13):
Hey, thank you so much, Nicky, Go and enjoy yourself.
That recipe for a self sourcing banana and pecan pudding
will be up on the news Talks EDB website. You
know where to go newstalks EDB dot co dot nz
Ford slash Jack.

Speaker 1 (05:26):
For more from Saturday Morning with Jack Tame. Listen live
to Newstalks EDB from nine am Saturday, or follow the
podcast on iHeartRadio