Great British Bake Off Challenge: Banoffee Sponge Pudding

I've gone on about my love for pudding before. Sponge pudding is obviously a different category of pudding compared to rice and tapioca, it's that kind of quintessentially English pudding full of lovely things that warm you up inside.

This was perfect rainy Sunday afternoon baking. I feel like we should have made a roast dinner as well. I had a lovely morning strolling round town with two friends and browsing the rails in Primark and Dorothy Perkins...probably not good 4 days before payday as my 'things I need want' list has just grown considerably. 

Yesterday Nick and I went down to London for The Cake and Bake Show at Earls Court. I have some pictures and a little write up for my next post so I won't go into too many details, except to say it was a great day out and so much fun. 

I love big days out but they can be tiring so it was really nice today to be a little lazy and enjoy the last day of the weekend. Rain aside, I'm loving the drop in temperate at the moment. I like wearing lots of layers and I tend to live in 60 denier black tights so anything below 15 degrees C tends to suit me fine. October is my absolute favourite month, especially for food so I'm excited that we're almost in the 2nd best month of the year (December is the 1st, I won't even get started on what a massive Christmas lover I am until it's acceptable). 

I spent a lot of time this week trying to come up with a great pudding recipe for my GBBO challenge. I'm afraid I'm at it again with the bananas and caramel (I'm trying not to overuse blueberries...if you notice I have favoured ingredients).

Banoffee Sponge Pudding
makes 4 ramekins

100g caster sugar
35g light muscovado sugar
1 egg
100g banana, peeled and mashed
140g plain flour
70g unsalted butter, melted + extra for greasing
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

120g dulche de leche
  1. Preheat the oven to 170 C/325 F. Grease the ramekins with butter and kitchen roll. Spoon the dulche de leche into the ramekins, covering the base. Set aside.
  2. Beat the sugars and egg with a whisk or in an electric mixer until well incorporated then add the mashed banana.
  3. Beat in the flour, baking powder, bicarbonate of soda, ginger and cinnamon. Mix well and pour in the melted butter. 
  4. Spoon the mixture into each ramekin, about two thirds full. Place in a roasting tray and fill the tray with warm water, about two thirds up to the side of the ramekins.
  5. Bake for 50 minutes. Remove from the oven, take the ramekins out of the water and let them sit for 5 minutes before turning out onto a plate.
  6. Serve with custard/cream/ice cream and savour your Sunday.