Sticky toffee banana rice pudding
A combination of two of the best British desserts and what is better than a dessert with the word 'pudding' in the title. Rice pudding and sticky toffee pudding all in one, plus the other added sweetness of caramelised bananas.
Servings: 2
Ingredients
- 75 g short-grain rice I used Arborio, the fancy pudding rice
- 25 g + 1 tsp sugar
- 1 tsp vanilla extract
- 325 ml full fat milk
- A pinch of salt
- 2 bananas
- 2 tsp butter
For the sticky toffee sauce
- 100 ml double cream
- 50 g butter
- 50 g brown sugar
- 1 tbsp golden syrup
Instructions
- Place the rice and 175ml of cold water in a saucepan. Bring to the boil, reduce the heat and simmer for 5 minutes. Drain and return to the pan with the sugar, milk, vanilla and salt.
- Bring to the boil slowly then simmer gently. Stir now and then until the rice is tender and the milk is absorbed, approximately 25 minutes.
- Slice one banana into rounds. Melt the 2 tsp of butter in a frying pan and add the 1 tsp sugar. Allow to dissolve and sizzle then add the banana slices. Cook for 5 minutes until soft and caramelised.
- Meanwhile, make the sticky toffee sauce. Put all the sauce ingredients in a saucepan over medium heat. Let the sugar dissolve, butter melt and all the ingredients combine, then bring to the boil. Cook for 5 minutes or so until it darkens to a delicious toffee colour. If the sauce separates, add a splash of water.
- Test the rice and if softly tender add the caramelised banana and half the toffee sauce. Chop the other banana and stir into the rice pudding.
- Dollop the pudding into two bowls and top with more sticky toffee sauce, a sprinkle of cinnamon and a splash of cream.