Banana Cinnamon Puddings with Butterscotch Sauce

My kids are what I call faze-eaters or gorge-feeders. My daughter has a bird-like, grazing appetite, and my son is a heavy snacker and eats small main meals. But when they discover something new, they gorge themselves on it like they cannot get enough. I don't mind this when it's a healthy thing, and it always is, or I wouldn't let them do it. For the duration of a week it was strawberries. Now they wont look at them. For two weeks it was bananas. Now they wont touch them. It's been beans, chickpeas, pasta, mandarins and yogurt. The banana faze left me with tonnes of bananas I had to cut up and freeze, hence this recipe perked my curiosity and made me feel I could get a little condensing done from the freezer.
And who doesn't love that banana cinnamon and butterscotch combination? Its like a match made it heaven, and its also made with greek yogurt which makes it light and airy with a bit of a tang. Scrumptious!

BANANA CINNAMON PUDDINGS WITH BUTTERSCOTCH SAUCE (From Taste)

100g butter, softened
1/2 cup brown sugar, firmly packed
2 eggs
1 1/4 cup self raising flour
1 tsp ground cinnamon
3/4 cup mashed banana
2/3 cup greek yogurt

Sauce:
1/3 cup brown sugar, firmly packed
1/2 cup cream
25g butter, chopped

Preheat the oven to 180C. Beat the butter and sugar until light and fluffy, then add one egg at a time and beat thoroughly between each addition. Add the flour and cinnamon and mix until combined. Fold in the mashed banana and yogurt. Divide between 6 greased ramekins or 6 greased Texas muffin tins.
Cook for 30-35 minutes or until the tops are golden and a skewer comes out clean.
To make the sauce, place the brown sugar, cream and butter in a small saucepan. Heat on low, stirring for 3 minutes or until the butter melts. Increase the heat and bring to the boil. Lower the heat again and continue cooking for a few more minutes until the mixture thickens. Pour over warm puddings to serve.

SERVES 6.

Banana Cinnamon Puddings with Butterscotch Sauce

Butterscotch Self-Saucing pudding

If someone came into your house unannounced, what would they see? If they came into my house they would undoubtedly see food...firstly, a trail of foody little hand-prints over some of the furniture, thanks to the small man of the house. Then Mummy's mess in the kitchen. Yes, it always looks like a bomb has gone off in there. Its not that it doesn't get cleaned, its just as soon as it's clean I'm cooking again and there's another pile of dishes to be done and benches to be re-wiped...floors to be re-swept and that highchair...seems to be a food factory! I once heard someone quote "a clean kitchen is a sign of a wasted life." I wonder...anyway, here's something that recently came to live on my refrigerator. Did it create itself from the kitchen mess? We will never know.

I'm sure my husband comes home sometimes and wonders what the dickens happened all day because the house looks worse than when he left in the morning. Have I been sitting on my little derriere all day eating bonbons and ice-cream and watching chick flicks while the cat and baby run riot? He still smiles, kisses me and asks how my day was and how the babies are. What a lucky woman I am! He never complains. Besides, more often than not, there's something scrumptious waiting for him in the kitchen.
Butterscotch pudding anyone?
This recipe is a family favourite. My mum used to make it in a large casserole tray and we would all go crazy for it when we knew it was coming up as dessert. The best thing is, its super simple and super delicious--just my type of recipe!

BUTTERSCOTCH SELF SAUCING PUDDING

1 cup self raising flour
3/4 cup sugar
1/2 tsp. salt
2oz melted butter (4 tbsp)
1/2 cup milk
2 tbsp. golden syrup
1 1/2 cups hot water
1 oz butter, extra (2tbsp)

Mix together flour, sugar, salt and melted butter and milk in the pudding dish until smooth.
In a separate bowl, combine water, extra butter and syrup and stir until well combined and the butter has melted. Pour over the top of the pudding mixture. Cook at 180C for 30-25 minutes until golden. Serve with cream or ice-cream.
Serves 4