Ingredients for Banana Caramel Self Saucing Pudding
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 3 large ripe bananas
- 1 cup milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup light muscovado sugar
- 1/4 cup golden syrup
- vanilla ice cream, to serve
- 1/2 teaspoon salt
- 1 cup water
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How to Make Banana Caramel Self Saucing Pudding
- Preheat your oven to 180°C (350°F).
- In a large bowl, sift together 150g plain flour, 150g caster sugar, 2 tsp baking powder, and a pinch of salt.
- Mash 3 ripe bananas in a separate bowl. Add 150ml milk, 50g melted butter, 1 large egg, and 1 tsp vanilla extract to the mashed banana. Whisk until thoroughly combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Grease and flour a 1.5-litre (approximately 6-cup) baking dish.
- Pour the batter into the prepared baking dish.
- In a small saucepan, combine 100g light muscovado sugar, 50ml golden syrup, and 250ml water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Carefully pour the boiling caramel sauce evenly over the pudding batter in the baking dish.
- Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean and the pudding springs back when gently pressed.
- Let cool slightly before serving. Enjoy warm, ideally with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
185g
Fat
62g
Carbs
29g
