Light muscovado sugar has a warm honey colour and creamy fudge flavour which makes it a perfect combination with bananas. Quick to make for mid week pudding!

Easy

Banana(s)

Forget other light brown soft sugars, Billington’s Unrefined Light Muscovado sugar is incomparable with its hints of unique warm honey colour and creamy fudgy flavour, making it one of the finest light brown sugars in the world.
Why do we recommend Billington’s? This sugar is a superior substitute in any recipe calling for soft brown sugar as it will add rich and deep flavour to all your bakes. Boasting the chewiest, gooiest cookies, perfect gingerbread, biscuits and a host of savoury dishes too, it screams versatility.
Billington’s unrefined sugars are produced with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

Billington's Unrefined Light Muscovado Sugar

Cinnamon

Nutmeg

Butter (unsalted)

Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time

Allinson's Self Raising Flour

Porridge oats

Walnuts (chopped)

Light muscovado sugar has a warm honey colour and creamy fudge flavour which makes it a perfect combination with bananas. Quick to make for mid week pudding!

Banana Crunch Pudding Recipe | How to Make Banana Crunch Pudding

Preheat the oven to 190°C (fan 170°C, gas mark 5).

Peel the bananas and slice them thickly.

Mix them with half the sugar and all the spices.

Spoon into a buttered shallow, ovenproof baking dish.

In a mixing bowl rub the butter into the flour.

Stir in the rest of the sugar, oats and walnuts.

Bake for about 30 minutes in the oven until the top is crisp and golden.

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