Banana Butterscotch Pudding

Who doesn’t love a hearty pudding? I think puddings were made for chilly winter days but then again I could easily eat them come sunshine, rain or snow! I had 2 small ripe bananas left in the fruit bowl after making the muffins yesterday and I knew exactly where to put them to good use! I had the perfect recipe in mind and one I had remembered seeing in Rachel’s Favourite Food at Home (just loving this book). This recipe is originally from Bill Granger’s book, Simply Bill but features in Rachel’s book, as she adores this pudding and I can see why!! This self-saucing, all in one pudding is baked until the sponge has risen and set, while underneath is hiding a luscious sticky sauce. If you fancy something sweet, sticky and utterly yummy, you can’t go wrong with this pudding, especially served with good-quality vanilla ice cream.

Banana Butterscotch Pudding

Serves 4

Ingredients
For the pudding:
125g/4½ oz plain flour
3 level tsp baking powder
125g/4½ oz caster sugar
1 egg, beaten
1 banana, mashed
250ml/8fl oz milk
1 tsp vanilla extract
85g/3¼ oz butter, melted

For the topping:
100g/4oz soft brown sugar
2 tbsp golden syrup
150ml/5fl oz boiling water

To Serve:
Vanilla Ice cream or softly whipped cream

Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, baking and powder into a bowl.
Add the mashed banana, milk, butter, egg and vanilla extract and whisk together until well combined.
Pour into a greased 1.25 litre baking dish.

To make the topping, place the brown sugar, golden syrup and water in a small pot 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.
Serve with vanilla ice cream.