Sticky banana, date & pecan skillet pudding

• stoned dates↗100g g

  chopped

• whole milk↗150ml ml
• butter↗200g g

  softened

• dark soft brown sugar150g g
• very ripe bananas↗2

  unpeeled

• medium eggs↗3
• vanilla extract↗1 tsp tsp
• self-raising flour↗200g g
• bicarbonate of soda↗½ tsp tsp
• pecans↗100g g

  chopped

• vanilla ice cream

  to serve

• dark brown soft sugar↗100g g
• double cream↗100ml ml
• butter↗25g g

Step-by-step instructions

1. 1

   Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming. Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Tip the butter, sugar, whole bananas (including the skin), eggs, vanilla, flour, bicarb, and the date and milk mixture into a blender. Add ½ tsp salt and blend to a smooth cake batter. Pour the batter into a skillet pan (a deep ovenproof frying pan) and scatter over half the chopped pecans, then stir them into the batter. Bake for 45 mins until golden brown and cooked through.

3. 3

   While the pudding is baking, bubble the ingredients for the sauce in a small pan over a low heat until combined to a glossy toffee sauce, about 5 mins. Stir in a pinch of salt.

4. 4

   When the pudding is cooked, pour over half the sauce and scatter with the remaining pecans, then return to the oven for 5 mins until the toffee sauce is bubbling. Serve with the remaining sauce and scoops of vanilla ice cream.