Whisky caramel and banana self-saucing pudding
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
- 175g plain flour
- 100g golden caster sugar
- 1 tbsp baking powder
- 2 very ripe bananasmashed, plus 1 whole, sliced
- 300ml whole milk
- 85g unsalted buttermelted, plus extra for the baking dish
- 1 eggbeaten
- 1 tsp vanilla extract or paste
- to serve ice cream or custard
CARAMEL TOPPING
- 150g soft dark brown sugar
- 4 tbsp golden syrup
- 2 tbsp whisky
Nutrition: per serving
- kcal377
- fat10.9g
- saturates6.6g
- carbs61.9g
- sugars44.1g
- fibre1.2g
- protein4.6g
- salt0.6g
Method
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.
