Bill Granger’s Banana and Butterscotch Pudding
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.
- Serve with cream or vanilla ice cream.
