Banana Butterscotch Pudding

This banana butterscotch pudding is a family favourite that we‘ve been baking for years. It’s a curious recipe because it’s a self-saucing pudding. Once the batter is made a sugar/syrup water is poured into the batter and it goes into the oven looking a mess. However, miraculously during baking the syrup becomes a delicious, thick butterscotch sauce underneath a soft, scrumptious banana cake with a crisp top. What better way to use up a blackened ripe unwanted banana?

Google ‘Bill Granger’s Banana Butterscotch Pudding’ for the recipe.

Raspberry Ripple Ice Cream

Homemade Raspberry Ripple Ice Cream

I love getting my ice cream maker out when it’s strawberry and raspberry picking season. I made a raspberry sauce last night using the raspberries we picked at the weekend. Then today I made a very easy sweet cream base ice cream from my Ben and Jerry’s cookbook and swirled the raspberry sauce through.

Sweet cream base

2 large eggs whisked until fluffy, next whisk in 6oz caster sugar a bit at a time. Then add 450ml double cream and 150ml milk (I used semi-skimmed) and whisk again. Then pour into the ice cream maker. Once the ice cream is made (mine took 30 minutes in the machine) pour into a container that has been in the freezer cooling.

Next I swirled through a raspberry sauce that I’d made by combining fresh raspberries in a pan with 2 tbsps caster sugar and 4 tbsp water. I brought this to a boil and then simmered for 15 minutes. I then pushed through a sieve to get most of the seeds out and cooled in the fridge over night. The ice cream was put back in the freezer for a couple of hours and it was ready to eat.