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How to make Caramel, banana and pecan self saucing pudding

Yield = 6
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • Melted butter, to grease
  • 150g (1 cup) self-raising flour
  • 100g (1/2 cup, firmly packed) brown sugar
  • 60g pecans, coarsely chopped
  • 175g (2/3 cup) mashed overripe banana
  • 80ml (1/3 cup) milk
  • 1 egg
  • 40g butter, melted, cooled
  • 1 tablespoon cornflour
  • 80g (1/2 cup, lightly packed) brown sugar, extra
  • 375ml (1 1/2 cups) boiling water
  • 1 tablespoon golden syrup
  • Vanilla ice-cream, to serve

Method

  • Step 1 Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter. Place on a baking tray lined with non-stick baking paper. Sift the flour into a large bowl. Stir in the sugar and pecan.
  • Step 2 Whisk banana, milk, egg and butter in a large jug until combined. Add to flour mixture. Use a wooden spoon to stir until smooth and combined. Pour into the prepared dish. Use the back of a spoon to smooth the surface.
  • Step 3 Combine the cornflour and extra sugar in a small bowl and sprinkle evenly over the pudding mixture. Combine the boiling water and golden syrup in a large jug. Gradually pour over the back of a spoon onto the sugar mixture.
  • Step 4 Bake for 45-50 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean.
  • Step 5 Set aside for 5 minutes to stand. Serve with ice-cream.