Banana and Rum Self-saucing Pudding
Photography Josh Griggs.
It’s super-simple, decadent and delicious! Perfect winter fare.
Serves: 8
INGREDIENTS
175 grams self-raising flour
½ cup each caster
sugar and sultanas
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon sea salt
2 large very ripe bananas, mashed (you need 1 cup mashed)
finely grated zest 1 orange
80 grams butter, melted
1 large egg
1 cup milk
1 teaspoon vanilla extract
Topping
1 cup boiling water
150 grams brown sugar
2 tablespoons golden syrup
2 tablespoons rum (optional)
2-3 small bananas, halved
METHOD
Equipment: Lightly grease a 6-cup capacity baking dish.
Preheat the oven to 160°C fan bake.
Combine all the dry ingredients together in a large bowl and toss so the sultanas are not clumped together.
In a separate bowl, whisk the bananas, zest, butter, egg, milk and vanilla together. Add to the dry ingredients and stir together.
Pour into the baking dish then place on a lipped baking tray.
Topping: Stir all the topping ingredients, except the bananas, together to dissolve the sugar.
Lay the sliced bananas on top of the pudding. Pour the hot topping mixture on to the pudding over the back of a large spoon.
Bake for about 40 minutes, or until golden brown, the top is firm and risen and you can see the sauce bubbling up the side of the dish.
To serve: Serve hot with ice cream or softly whipped cream.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.