self saucing banana butterscotch pudding


It’s not often a banana survives long enough in our house to make it to the brown, mushy stage needed for good banana bread or muffins. But suprisingly one was unattractive enough to be left in the bowl until it was past eating on its own.

Self-saucing puddings are delicious and I lost a very good recipe for a simple butterscotch pudding that a friend gave me a long time ago. However, this one was a great find in a recent Women’s Weekly.

It creates a beautiful crusted cakey pudding top with a rich butterscotch sauce underneath. I added a couple of knobs of butter to make the sauce even creamier. If you try it make sure you don’t overcook or the sauce gets absorbed into the pudding cake.


1 cup self raising flour
1/4 cup brown sugar
1/4 cup golden syrup
1 over-ripe banana, mashed
1 tsp vanilla essence
1 egg
60g butter, melted

sauce ingredients

1 tbsp cornflour
1/4 cup brown sugar
1/3 cup golden syrup
1 1/2 cups biling water
30g butter in small cubes

Preheat your oven to 180 celcius (or 160 celcius fan forced) and grease a 1.5 litre dish.  Sift your flour into a medium bowl and add the brown sugar, mixing to break up any lumps.  Mix together the syrup, banana, vanilla, egg and butter and pour into your flour mix, then whisk to get a smooth batter. Pour into your dish. Mix the cornflour and brown sugar for the sauce together and sprinkle the powder evenly over the batter, the mix the golden syrup and boiling water and pour evenly over the whole lot. Then dot your cubes of butter over the lot and into the oven for about 30 minutes or until the cake topping is firm.

Serve with ice cream.


About Louise

Melbourne based journalist/interactive producer who loves to cook .. and eat.
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