准备

Make the pudding

• Position a rack in the center of the oven and heat to 325°F. Lightly spray eight 4-oz. ramekins with cooking spray. Bring a kettle of water to a boil.
• 在一个中等大小的碗中，将1/3杯沸水倒在日期上。加入小苏打，搅拌，用保鲜膜盖住，然后完全冷却。转移到搅拌机或食品加工机中，然后加工到粗糊。
• 在装有桨叶附件的立式搅拌机的碗中，用糖将黄油打成大约5分钟，直到轻巧蓬松。加入鸡蛋，继续打击直至光滑。从搅拌机上取下碗，并使用大型硅胶刮刀将面粉，牛奶和发酵粉折叠至光滑。折叠香蕉，核桃和日期。
• 将面糊分开在准备好的小模子之间。转移到深层烤锅中，然后将足够的热水倒入锅中，大约在Ramekins的侧面大约一半。烘烤直到牢固，但仍然有点弹性，中间插入的串串干净，35至40分钟。从水中取下小模子，放在一边，直到触摸冷却为止。轻轻绕着每个小模子的边缘跑一把刀，然后倒掉。

做焦糖酱

• Put the butter, sugar, cream, and salt in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until glossy and thick, 6 to 8 minutes. (The caramel can be made a few hours ahead and kept at room temperature; it can also be refrigerated for up to 1 week and gently reheated before serving.)

鲜奶油和服务

• In a stand mixer fitted with the whisk attachment or in a bowl using a hand mixer, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar and vanilla, raise the speed to medium high, and continue to whip until soft peaks form, about 2 minutes more. Increase the speed to high until the cream forms stiff peaks and is very thick, about 30 seconds more.
• Reheat the caramel sauce over low heat. Put each pudding on a small plate. Top with plenty of caramel sauce, a dollop of whipped cream, and an extra drizzle of sauce, if you like.