Recipes/Banana puddings with tahini butterscotch

Banana puddings with tahini butterscotch

Light in texture (all the better to absorb the delicious butterscotch sauce) and with a hint of spice, I love to bake these puddings in individual moulds so each person gets their very own. But if you prefer a less fussy, family-style presentation, bake the pudding in a large, buttered ovenproof dish (about 30cm x 20cm x 6cm) – just lower the temperature to 165C fan/gas mark 4½ and bake for about 45 minutes, or until a skewer inserted into the middle comes out clean

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.