Caramel Self-Saucing Pudding Recipe with Bananas and Whisky

Whisky caramel and banana self-saucing pudding

  • serves 6-8
  • Easy

Add a splash of booze to this dessert that magically creates its own sauce. Ready in under an hour, this comforting pud is best served warm with a dollop of ice cream



  • plain flour 175g
  • golden caster sugar 100g
  • baking powder 1 tbsp
  • bananas 2 very ripe, mashed, plus 1 whole, sliced
  • whole milk 300ml
  • unsalted butter 85g, melted, plus extra for the baking dish
  • egg 1, beaten
  • vanilla extract or paste 1 tsp
  • ice cream or custard to serve


  • soft dark brown sugar 150g
  • golden syrup 4 tbsp
  • whisky 2 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the flour, sugar, baking powder and a pinch of salt in a large bowl and stir to combine. In a jug, whisk together the mashed bananas, milk, butter, egg and vanilla until well combined. Gradually whisk the liquid into the flour mix to make a batter. Butter a 7cm-deep, 26cm-wide baking dish and pour in the batter.

  • Step 2

    To make the topping, put the sugar, golden syrup and 250ml of just-boiled water in a small pan and heat, stirring, until the sugar has dissolved. Simmer then take off the heat and add the whisky. Pour the mixture over the pudding (don’t worry if it sinks), top with the sliced bananas then bake in the oven for 40-45 minutes or until you have a cooked sponge on top with a hot caramel sauce hidden beneath. Serve hot with ice cream or custard, if you like.

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Nutritional Information

  • Kcals 377
  • Fat 10.9g
  • Saturates 6.6g
  • Carbs 61.9g
  • Sugars 44.1g
  • Fibre 1.2g
  • Protein 4.6g
  • Salt 0.6g