Sticky date pudding is the ultimate winter indulgence, but one of Australia’s favourite pastry chefs has found a way to enjoy it no matter what you’re craving.

Dessert queen Anna Polyviou has created two takes on the classic, from a protein-packed sticky date and banana loaf with frozen yoghurt to a decadent version loaded with salted caramel, caramelised banana and ice cream.

Known for putting playful twists on much-loved desserts, Polyviou joined Sunrise to show how the same sticky date base can be transformed into a “naughty” or “nice” treat.

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Sticky Date & Banana Pudding with Salted Caramel Sauce

Ingredients

Pudding

300g Dates, seeds removed

400ml Water

2 tsp Bi-carb soda

130g Unsalted butter, softened

300g Brown Sugar

3 Banana very ripe medium bananas

3 Eggs

255g Self-Raising Flour

Salted Caramel

160g Brown Sugar

85g Unsalted butter, chopped

225ml Cream

Pinch of sea salt flakes

Method

1. Preheat the oven to 155°C fan forced. Grease baking dish

2. Place the dates and water in a small saucepan over high heat. Once comes to the boil, then remove from the heat and add the bi-carb soda. Set aside to cool completely, then drain.

3. Using an electric stand mixer with a paddle attachment, beat together the butter and brown sugar until light and fluffy. Add the bananas and beat until combined. In alternating batches, add the eggs and self-raising flour and beat until combined, then fold through the chopped dates.

4. Pour the mixture into baking dish. Bake for 35-40 minutes or until cooked when tested with a skewer.

5. Meanwhile, make the salted caramel sauce. Place the brown sugar, butter and cream in a medium saucepan over medium-high heat and bring to the boil. Add sea salt at the end.

Sticky Date & Banana Loaf  (8-10 serves)

Ingredients

190g (1¼ cups) Dates, pitted

200g (¾ cup + 2 tbsp) Boiling water

1 tsp Bicarbonate soda

220g (1 cup) Ripe banana, mashed (approx. 2 medium)

3 large Eggs

100g (⅓ cup + 1 tbsp) Greek yoghurt (high protein, low fat)

60g (¼ cup + 1 tsp) Honey

1 tsp Vanilla paste

180g (1½ cups) Wholemeal flour, sifted

60g (⅔ cup) Vanilla protein powder, sifted

1½ tsp Baking powder, sifted

1 tsp Ground cinnamon

½ tsp Sea salt

Method

1. Preheat oven to 155°C fan forced. Grease and line a loaf tin.

2. Place the dates and boiling water into a bowl. Stir through the bicarbonate soda and allow to stand for 5 minutes until softened.

3. Whisk together the eggs, mashed banana, Greek yoghurt, honey and vanilla paste.

4. Fold the softened date mixture through the wet ingredients, alternating with the wholemeal flour, protein powder, baking powder, cinnamon and sea salt. Mix gently until just combined. Pour the batter into the prepared loaf tin.

5. Bake for 50–60 minutes, or until golden and a skewer inserted into the centre comes out clean.

Salted Caramel

Ingredients

125g (½ cup + 1 tbsp) Unsalted butter

180g (¾ cup) Thickened cream

165g (¾ cup) Brown sugar

1 tsp Vanilla paste

Pinch sea salt

Method

1. Place the butter, thickened cream, brown sugar, vanilla paste and sea salt into a saucepan.

2. Bring to the boil, stirring continuously until smooth and glossy.

Forzen Banana Yoghurt

Ingredients

200g (1½ cups) Banana mashed

100g (⅓ cup + 1 tbsp) Greek yoghurt

20g (¼ cup) Vanilla protein powder

20g (1 tbsp) Maple syrup

Method

Whisk together all the ingredients, place into cylinder for the ice-cream maker for 24hrs into the freezer

On the day, blend until smooth and creamy.

Loaf

Heat a frying pan over medium heat and add a drizzle of honey.

Place slices of the sticky date and banana loaf into the pan and caramelise on both sides until golden and sticky. Add two pieces of caramelised banana to the pan.

To Serve

Slice the warm sticky date and banana pudding, add the 2 pieces of caramelised bananas

Drizzle salted caramel.

Serve with frozen banana yoghurt.