My parents came to visit me this weekend in the Cotswolds and we went out for lunch at the Three Ways House in Mickleton, also known as the Pudding Club.
The great thing about this place is, you guessed it, you can eat as much pudding as you like! (if you can fit it in!) We went for Sunday lunch and opted for the two course menu with coffee and petit-fours. It was great value for money and really good food. They had four different puddings on offer on the sweet cart- rhubarb crumble, passionfruit mousse, bitter chocolate and hazelnut pudding with chocolate sauce and my favourite, sticky banoffee pudding with toffee sauce, all served with as much cream or custard as you want. My dad was like a child in a sweet shop.
Anyway the pudding inspired me to make this recipe…I based it on Nigella’s easy sticky toffee pudding recipe (as I was making it mid-week) and tweaked it to have the banoffee element. But you could use your favourite sticky toffee pudding recipe and amend. I think it works better with a lighter brown sugar toffee sauce to give more of a banoffee character.
for the cake:
100 g dark brown muscovado sugar/dark brown soft sugar, plus extra for the pudding dish
175 g self raising flour
125 ml full fat milk
1 large egg
1 teaspoon vanilla extract
50 g unsalted butter (melted)
200 g mashed bananas
2-3 bananas, sliced
for the sauce (double this up if you want loads of sauce!):
200g light brown muscavado brown sugar
125ml double cream
1. Preheat the oven to 190°C/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish
2. Combine the dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring just with a wooden spoon to combine. Fold in the mashed bananas
3. Butter you pudding dish on the bottom and all around the sides. Generously sprinkle with dark brown muscovado sugar/dark brown soft sugar. Then layer the banana slices around the bottom and up the sides of the pudding dish. Pout on top the prepared cake mixture.
4. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. Whilst it’s cooking, make your toffee sauce by melting the butter in a pan over a medium heat. Add the light brown sugar and cream and stir well. Simmer for five minutes.
5. The top of the pudding should be springy and spongy when it’s cooked and when you turn it out, you should have a golden banana crusted layer. Serve by poring the sauce over the pudding and top with vanilla ice cream, creme fraiche, double or single cream as you wish.
The hotel is also unique in that they have seven pudding club bedrooms which all depict one of their famous puddings. I think I quite fancy a night in the Spotted Dick and Custard Bedroom….;-)