Olive Magazine
Caramel Self-Saucing Pudding Recipe with Bananas and Whisky

Whisky caramel and banana self-saucing pudding

Published: April 28, 2019 at 9:01 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6-8

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

Nutrition:
NutrientUnit
kcal377
fat10.9g
saturates6.6g
carbs61.9g
sugars44.1g
fibre1.2g
protein4.6g
salt0.6g
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Make this whisky caramel and banana pudding, then check out our banana sticky toffee pudding, chocolate self-causing pudding and sticky toffee self-saucing pudding

Ingredients

  • 175g plain flour
  • 100g golden caster sugar
  • 1 tbsp baking powder
  • 2 very ripe bananas, mashed, plus 1 whole, sliced
  • 300ml whole milk
  • 85g unsalted butter, melted, plus extra for the baking dish
  • 1 egg, beaten
  • 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

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.

Peanut butter and banana self saucing pudding
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