If you are looking for a delicious, easy and comforting dessert, this Banana and Butterscotch Pudding certainly fits the brief. Perfect for Sunday lunch on a cold winters weekend.
Serves 6
INGREDIENTS:
187g plain flour
A pinch of salt (if using unsalted butter)
172g caster sugar
4 1/2 tea spoons baking powder
1.5 bananas, mashed
375ml milk
127g unsalted butter, melted (if using salted butter don’t add the pinch of salt)
2 medium eggs
1 1/2 tsp vanilla extract
vanilla ice cream to serve
TOPPING INGREDIENTS:
210g soft brown sugar
4 1/2 tablespoons golden syrup
375 ml boiling water
METHOD:
Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
Add the banana, milk, butter, egg and vanilla extract and whisk together until well combined.
Sift in the flour, salt, sugar, baking powder into the banana mixture and whisk well. It will resemble a loose batter, rather than a cake mixture, but don’t worry.
Pour into a greased 2-2.5 L baking dish. Set aside. Proceed to make the topping.
TOPPING METHOD:
To make the topping, place the brown sugar, golden syrup and water in a small pan and bring to a boil.
Pour the boiling mixture carefully over the pudding, then bake for 30 – 40 minutes or until cooked through when tested with a skewer, the skewer comes out clean.
