Puddings really are quite an amazing dessert in my recent experience of making them. Quite often they take very little time to create, don’t really require any special ingredients, and are perfect for filling up your tummy on a cold winters evening.
Recently I had a whole stash of banana’s sitting on the kitchen bench that I was imaging would turn into smoothies or be snacks for work time lunches. Once again my ambitions for this fruit have outweighed their transportable life and they are destined to be a part of one of my yummy sweet recipes instead. This time I was craving something warming, filling and comforting for a night on the couch with a nice tipple of special aged rum. The result was a flavour that is truly banana. The texture? That of a light cake, and the sauce? A sticky sweet nectar of butterscotch to really treat your senses. Perfect for a sweet tooth.
When I went searching for a pudding recipe with Banana, all of them in this flavour vein seemed filled with cups of cream and I really wanted to avoid that if I could. Mainly because I didn’t want to have to do an emergency dash to the shops, but also to save our waistlines…. just a little. Bill Granger ended up being my saviour after quite a hunt online, and in my cookbook library, for something to suit my needs. This recipe can be found in his cook book ‘Simply Bill’.
Bill’s Banana Butterscotch Pudding
- 1 cup plain flour
- pinch salt
- 1/2 cup castor sugar
- 3 tsp baking powder
- 1 banana, mashed
- 1 cup milk
- 85g unsalted butter, melted
- 1 egg, lightly beaten
- 1 tsp vanilla extract
3/4 cup soft brown sugar
3 tbl sp golden syrup
1 cup boiling water
Preheat your oven to 180c. Sift the flour and combine all dry goods in a large bowl. Add the banana, milk, butter, egg and vanilla and whisk well until a smooth batter. Pour into a greased 2L baking dish and put onto a baking tray (to protect your oven from sugary spills).
In a small saucepan add the topping ingredients and put on the stove and bring to the boil. Pour carefully over the pudding batter. Place the whole dish (including the baking tray) into the oven. Bake for approx 30-40mins or until a skewer comes clean from the pudding. Ideally your sauce will be simmering below and your pudding will have risen to the top of the baking dish.
Remove carefully from the oven and serve hot with vanilla ice cream or double cream.
Serves approx 6 people.
Happy Cooking and Happy Eating,