Self saucing puddings are great, aren’t they! The ones I know best are the chocolate one, and the lemon one, but there are many variations on the theme.
I saw this recipe in Olive Magazine and thought I’d have to give it a go (it’s not pretty, I know, but taste is more important!
175g plain flour
100g golden caster sugar
1 teaspoon baking powder
2 very ripe bananas, mashed; plus one extra banana sliced
300ml whole milk
85g melted butter
1 egg, beaten
1 teaspoon vanilla extract
150g soft brown sugar
4 tablespoons golden syrup
2 tablespoons whisky (I used bourbon instead)
Preheat the oven to 180C (160C fan). Butter a 7cm deep by 26cm wide baking dish.
Put flour, sugar, baking powder and a pinch of salt into a large bowl and stir to combine. In a separate bowl put the mashed bananas, egg, melted butter, and vanilla and whisk well to combine. Gradually whisk the liquid mixture into the flour mix until combined. Pour into the baking dish.
For the sauce part, put the sugar, golden syrup and 250ml of just boiled water in a pan and heat, stirring until the sugar has dissolved. Bring to a simmer and then take off the heat. Add in the whisky. Pour this over the pudding. Slice the remaining banana and arrange on top of the batter. I don’t need to remind y0u that this doesn’t look very nice at this stage!!
Bake in the oven for 40-45 minutes until there is a cooked sponge on top with the sauce beneath it.
Serve with cream or a good vanilla ice cream.
To be honest, this pudding just didn’t float my boat. I love all the flavours individually, but the pudding was just too much. Having said that, everyone else loved it and so I will definitely be making it again. I’ll just have a swig of whisky whilst they eat the pudding 😉
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂