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Ingredients

100g butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 1/4 cups self-raising flour
1 teaspoon ground cinnamon
3/4 cup mashed banana (see tip)
2/3 cup Tamar Valley Greek Style Yoghurt

Butterscotch sauce

1/3 cup firmly packed brown sugar
1/2 cup thickened cream
25g butter, chopped

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan.
Step 2 Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cinnamon over butter mixture. Stir to combine. Add banana and yoghurt. Stir until just combined. Spoon into prepared pan.
Step 3 Bake for 30 to 35 minutes or until a skewer inserted in centre of 1 pudding comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
Step 4 Meanwhile, make butterscotch sauce: Place sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thickened slightly. Serve puddings warm with butterscotch sauce.

Butterscotch banana puddings

How to make Butterscotch banana puddings

Ingredients

Butterscotch sauce

Method