Banana Caramel Self Saucing Pudding Recipe

Ingredients for Banana Caramel Self Saucing Pudding

• All Purpose Flour
• White Sugar
• 2 tsp baking powder
• 3 ripe bananas
• 150ml milk
• Unsalted Butter
• 1 large egg
• 1 tsp vanilla extract
• 100g light muscovado sugar
• 50ml golden syrup
• Vanilla Ice Cream

How to Make Banana Caramel Self Saucing Pudding

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, sift together 150g plain flour, 150g caster sugar, 2 tsp baking powder, and a pinch of salt.
3. 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.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Grease and flour a 1.5-litre (approximately 6-cup) baking dish.
6. Pour the batter into the prepared baking dish.
7. 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.
8. Carefully pour the boiling caramel sauce evenly over the pudding batter in the baking dish.
9. Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean and the pudding springs back when gently pressed.
10. Let cool slightly before serving. Enjoy warm, ideally with a scoop of vanilla ice cream!