Some time back, my sweet and uber talented web blogging friend Karista of Karistas Kitchen has been sorting through her cookbook collection and proposing to ship some of her softly used favorites to Alaska. Obviously, I was quick to leap on her generous and considerate offer. Karista and I’m friends precisely since we share also a deeply rooted love of amazing food, considerate writing, and memories made in the table. The cookbooks arrived complete with Karistas puppy ears on the recipe pages and a hand written note that I keep tucked away inside of a few of the novels. One of these cookbooks had been Favorite Food in Home by Irish chef Rachel Allen.
This beautiful Banana Butterscotch Pudding Cake is all these things, also. Adapted from Favorite Food in Home by Rachel Allen. For the cake: 1/4 teaspoon salt – 1 egg, beaten – 1 ripe banana, mashed – 6 tablespoons butter, melted – 1/2 cup brown sugar – 2/3 cup boiling water – Freshly whipped cream, lightly sweetened – Preheat oven to 350. Lightly grease a 9 inches pie plate. In a mixing bowlstir together those flour, baking powder, salt, and sugar. Pour the wet ingredients to the dry and mix until combined. Pour the mixture into the prepared pie plate. To produce the butterscotch layer, place a little casserole on the stove on medium high temperature.
Add those brown sugar, corn syrup, along with boiling water into the saucepan. Stir to combine along with bring the mixture to a boil. Drizzle the butterscotch over the cake batter. Bake in the pre-heated oven for 30-forty minutes, until golden along with just set in the middle .