I love autumn and it’s my most favourite season of the year. The days are mild and sunny with lovely clear blue skies and crisp, gentle breezes. The night always seems to catch up on us unawares and I love how the deciduous trees’ leaves begin to change into pretty shades of red, yellow and orange and fall in preparation for the winter. It’s fresh, invigorating and there’s a sense of renewal in the air…

It’s not even May yet, but it seems that those lovely autumn days are over and the transition into winter has arrived in Melbourne rather early. The wind is gusty, biting cold and always seems to whack you in the face when outdoors, the rain seems heavier and louder and the chilly weather just makes you want to stay in bed all weekend, cuddling a loved one watching DVDs or burying your nose in a good book. Fashion drastically changes too, with scarves, tights and knee-high boots dug out from the back of the wardrobe to keep us cozy and warm. This kind of weather also marks the start of heavy homely comfort food like soups, stews and delicious rich desserts like this date and banana pudding with butterscotch sauce.

Sticky date pudding is a real winter favourite here in Australia. It’s a moist, muffin-like pudding with dates and the usual suspects of of butter, sugar, flour and eggs. Once cooked, they are doused in a good helping of butterscotch sauce and a dollop of thick cream or vanilla ice-cream alongside. I decided to make a variation of this dessert with the addition of bananas and a few chopped pecans sprinkled on the top for some crunch.

Date and Banana Pudding with Butterscotch Sauce

180g dried dates, pitted and chopped

1 teaspoon of bicarbonate of soda

75g butter, softened

150g brown sugar

1 teaspoon of vanilla extract

2 eggs

180g self-raising flour

2 medium ripe bananas

3 tablespoons of pecans, chopped

thick cream or vanilla ice-cream, to serve

Butterscotch Sauce

200ml cream

½ cup brown sugar

1 teaspoon vanilla extract

50g butter, chopped

1. Preheat oven to 180°C. Grease and line 8 holes of two 6-hole Texas muffin pan and set aside.
2. Place dates in a saucepan with 180ml of water. Bring to the boil, remove from heat and add the bicarbonate of soda. Set aside for 10 minutes to cool.
3. Cream butter and sugar in large bowl using an electric mixer or food mixer. Add vanilla and add the eggs one at a time, ensuring it is well incorporated.
4. Add date mixture and bananas. Fold through the flour and divide amongst prepared tins.
5. Bake for around 25-30 or until cooked through and tested with a skewer/knife.
6. For the sauce, add all ingredients into a small saucepan. Stir over moderate heat until butter is melted and everything comes together. Allow to cool slightly before using.
7. To serve, invert a pudding onto a plate, whack on a big dollop of cream or ice-cream and douse the pudding in the sauce. Sprinkle the pecan nuts on top. Ta-dah!