Sticky banana, date & pecan skillet pudding

Method

• step 1

  Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming. Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little.

• step 2

  Heat the oven to 180C/160C fan/gas 4. Tip the butter, sugar, whole bananas (including the skin), eggs, vanilla, flour, bicarb, and the date and milk mixture into a blender. Add ½ tsp salt and blend to a smooth cake batter. Pour the batter into a skillet pan (a deep ovenproof frying pan) and scatter over half the chopped pecans, then stir them into the batter. Bake for 45 mins until golden brown and cooked through.

• step 3

  While the pudding is baking, bubble the ingredients for the sauce in a small pan over a low heat until combined to a glossy toffee sauce, about 5 mins. Stir in a pinch of salt.

• step 4

  When the pudding is cooked, pour over half the sauce and scatter with the remaining pecans, then return to the oven for 5 mins until the toffee sauce is bubbling. Serve with the remaining sauce and scoops of vanilla ice cream.