Self-Saucing Banana Butterscotch Pudding
Photography by Nick Tresidder.
Serves: 6–8
INGREDIENTS
1¼ cups self-raising flour
1/3 cup packed brown sugar
pinch of salt
finely grated zest 1 orange
½ teaspoon ground cardamom or cinnamon
1/3 cup raisins
1 very ripe banana, mashed
3 tablespoons melted butter
1 egg
1 cup milk
Topping
1 cup boiling water
2 tablespoons melted butter
½ cup brown sugar
To assemble
1 banana
METHOD
Preheat the oven to 180˚C. Slice the banana thinly and place in the base of a 6 cup-capacity baking dish.
Combine the flour, brown sugar, salt, orange zest, cardamom and raisins in a bowl, breaking up any clumps of raisins.
Stir the mashed banana, butter, egg and milk together in a bowl and using a large metal spoon, fold into the flour.
Pour the batter over the sliced banana.
Topping: Put the boiling water, butter and brown sugar in a jug and stir to dissolve the sugar. Gently, pour the topping over the pudding. If you pour it over the back of a spoon, the topping will evenly distribute without damaging the top of the batter.
Bake for 40 minutes until the pudding is firm to the touch and is pulling away from the sides of the dish. The top will have cracks in it.
To serve: Dust the pudding with icing sugar and serve with ice cream or softly whipped cream.
You can substitute ½ a cup of chopped dates for the raisins.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!