Ingredients

• Ingredients 150g bananas (this is the weight after the skin is removed) 50ml water 60g dates (if they are not soft soak them in hot water for 10 minutes) 60g gram flour 40g potato starch or tapioca flour 1/2tsp baking powder 1/2tsp bicarbonate of soda 60g dark sugar (muscovado, coconut, molasses) 1tsp ground ginger (optional)

Preparation

• Preparation Prep time: 20 minutes Cook time: 30 minutes Makes: 4 portions Skill level: Medium Equipment needed:  Hand blender Jug or bowl Muffin tray Mixing spoon Tips: For a gluten version simply omit the gram flour and potato starch/tapioca flour. Replace with 100g plain flour. The pudding batter can be mixed and blended in a food processor. Use ripe or overripe bananas. Never use under-ripe bananas. Either muscovado, coconut or molasses sugar must be used to give the pudding and sauce a toffee/caramel flavour. Method 1. Set your oven to 180c/350f/gas mark 4. Put all of the ingredients in a large bowl or jug. 2. Using a hand blender, blend all of the ingredients ensuring there are no lumps. 3. Pour into 4 large muffin holes. 4. Bake for 30 minutes until cooked through.