Banana Pudding! Served with Vanilla Camilla and a Butterscotch Sauce. Gluten and wheat free, refined sugar free.
Season Suggestion:
Winter (perhaps Father’s Day- can add a 15ml of brandy to the sauce)
For The Pudding:
125g unsalted butter
1 ripened medium banana, mashed
50g coconut sugar (Wellness Warehouse)
1 egg, beaten
1 tsp baking powder
1 tsp bicarbonate of soda
100g gluten free flour mix (Wellness Warehouse)
½ tsp xatham gum (Wellness Warehouse)
For The Butterscotch Sauce:
75g butter, chopped
120g coconut sugar
125ml cream
1. Preheat oven to 180 degrees. Grease 4 ramekins/foil bowl mold.
2. In a pan over medium heat, fry butter for 3-5 minutes or until foamy and golden. Transfer to a mixing bowl and allow to cool for 10 minutes.
3. Add mashed banana, coconut sugar and beaten egg, and whisk to combine.
4. Add dry ingredients and divide mixture between ramekins/foil bowl molds.
5. Cook for 15 minutes or until golden.
6. For the sauce, cook butter over high heat and stir until melted, for about three minutes. Add coconut sugar and cream, and bring to the boil. Reduce the heat to medium and cook, stirring frequently for 5 minutes or until thickened.
7. Serve on top of banana pudding with a scoop of Skinny Scoop’s Vanilla Camilla.
