GRANGER’S RETROGRADE RELIEF
Dessert for dinner? Yes, please!
When Mercury retrograde wreaks havoc on all our lives, I for one seek immediate alleviation in the kitchen, baking—if only for a spell—when I can’t hide from the world. Sweet solace comes from self-taught cook and merciful angel, Bill Granger, and his blessingly blissful, Banana Butterscotch Pudding, which I dubbed, Granger’s Retrograde Relief. I’ve been making this recipe for years now (with a few modifications made overtime) and it never fails to calm away the woes brought upon by a crazy day. It tastes like banana pancakes slathered in syrup and it’s simply gorgeous.
PREP/COOK TIME: 45 Minutes
Makes About 4 Servings
INGREDIENTS
CAKE
1 Cup – All Purpose Flour
½ Cup – Granulated Sugar
1 Tb – Baking Powder
¼ Tsp – Granulated, or Table, Salt
1 – Large Egg
¾ Cup – Vegetable Oil
1 Cup – Buttermilk
1 – Banana, Ripened and Mashed
TOPPING
½ Cup – Light or Dark Brown Sugar
3 Tb – Clover Honey
¾ Cup – Water
THE NITTY GRITTY
Preheat oven at 350° F. Lightly oil and flour a 10” baking pan, or pie dish; shake out any floury excess.
In a large mixing bowl, sift together flour, sugar, baking powder and salt; whisk to combine. In the same bowl, add in banana, egg, buttermilk, oil and vanilla. Using a hand-mixer, or whisk, combine wet and dry ingredients till blended and a smooth, velvety batter forms. Pour batter into baking pan.
Meanwhile, in a small saucepan, bring to boil water, brown sugar and honey at high heat. Carefully pour syrup over batter and bake in middle rack of oven for 30 minutes, or until a toothpick (preferably a long wooden skewer) inserted into cake comes out clean.
Serve immediately with vanilla ice cream or whipped cream. Garnish with a few sprigs of fresh mint and enjoy!
NOVEMBER 29, 2018
