Self-Saucing Banana Butterscotch Pudding

, from Issue #30. September, 2015
Photography by Nick Tresidder.
Self-Saucing Banana Butterscotch Pudding

Serves: 6–8


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

1 cup boiling water
2 tablespoons melted butter
½ cup brown sugar

To assemble
1 banana


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.