Banana Cake Pudding
4 bananas; glace cherries; 4oz. of brown sugar; 4 oz. of castor sugar; 2 eggs; 6 oz. of self-raising flour; 5 oz of butter or margarine; 1/4 pint of sour milk or milk.
Melt 2oz. of butter or margarine in the bottom of a cake-tin. Scatter in the brown sugar and arrange 2 sliced bananas and some glace cherries over it.
Cream the remainder of the butter, add the sugar and beat well until light and fluffy. Beat in the eggs. Stir in 2 mashed bananas and sift in the flour. Add the milk or sour milk and beat together. Pour into the tin on top of the sliced bananas and bake for 50 minutes in a moderate oven.
Nothing has needed to be changed here, apart taking the margarine option out of the equation. This is more of a pudding than a cake insofar as it is quite dense, yet light, and when warm suits being served as a pudding with cream, ice cream or custard. It was a big hit here and demolished by all in one lunchtime weekend sitting.
4 bananas, ripe
glace cherries, about 8 (optional)
4 oz/112g brown sugar
4 oz/112g castor sugar
6 oz self raising flour
5 oz butter or margarine
1/2 pint of yoghurt, milk or a mixture of the two
1. Set the oven to 180 degrees C and put the cake tin in it with the butter until it is melted.
2. Remove the tin from the oven and scatter the brown sugar over the butter, arrange neatly the sliced bananas and some glace cherries, chopped up (optional).
3. Cream the remaining butter and sugar until light and fluffy.
4. Beat in the eggs.
5. Stir in two mashed bananas (if you have a kitchen aid, just plonk them in and the machine will mash them for you, if they are ripe enough.)
6. Add the milk or plain yoghurt and beat until incorporated.
7. Pour the mixture on top of hte sliced bananas and bake for 45 minutes at 180 degrees C.