Ingredients
Cooking oil spray, to grease
125g butter, chopped, softened
2/3 cup brown sugar, firmly packed
2 free-range eggs, lightly beaten
2 ripe bananas, mashed
1⁄2 cup sour cream
2 Tbsp milk
1⁄4 cup Dr. Oetker Fudge Chunks
2 Tbsp finely chopped blanched almonds
1 Tbsp finely chopped glacé ginger
1 1⁄2 cups plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1⁄4 cup caster sugar
ON THE DAY
200ml thickened cream, whipped to soft peaks
Store-bought salted caramel sauce, to serve
Toffee webs, to garnish
Method
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Preheat oven to 180°C. Spray a 12-hole 1/3-cup capacity muffin tin with oil. Line bases with a disc of baking paper. Put butter and brown sugar in a large bowl and beat with an electric hand mixer until light and creamy. Add eggs, 1 at a time, beating until well incorporated.
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Stir in banana, sour cream, milk, fudge, almonds and ginger. Sift in flour, baking powder, ginger and cinnamon. Stir until well combined.
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Spoon into prepared tin. Bake for 25 minutes or until cooked when tested with a skewer. Set aside for 5 minutes then turn out onto a wire rack to cool completely. Trim tops to level surface. Wrap each pudding in plastic wrap and freeze for up to 2 months.
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Two days before:
To make toffee webs, put caster sugar and 2 Tbsp water in a small saucepan over a medium heat and cook, stirring occasionally, until sugar dissolves. Increase heat to high and boil, without stirring, for 5 minutes or until sugar is light amber in colour. Remove from heat and set aside for 2 minutes or until mixture runs off a spoon in a steady stream.
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Using a dessert spoon, carefully drizzle hot toffee on a sheet of baking paper in a round swirl pattern about 5cm in diameter. Repeat to make 6 webs. Set aside to allow sugar to set firmly. Once cooled to room temperature, transfer to a baking paper- lined airtight container, with layers of baking paper between each toffee web.
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On the day:
Put wrapped puddings on a plate and microwave on high/100% for 1 minute or until hot. Remove plastic wrap and sandwich 2 together with a little cream. Repeat with remaining puddings. To serve, drizzle generously with caramel sauce, top with a little more cream and a toffee web.