Banana, pecan & bourbon selfsaucing pud

This dessert is pure magic – when the hot, sugary mixture gets poured over the pudding batter, it’ll sink to the bottom and create a puddle of runny caramel sauce.

SERVES 6-8 PREP 20 mins COOK 1 hr EASY V 100g butter, melted, plus extra for the dish 275g self-raising flour

1 tsp baking powder 300g soft light brown sugar 100g pecans, chopped 4 small bananas

250ml whole milk

3 large eggs

2 tbsp bourbon or dark rum 4 tbsp golden syrup ice cream or custard, to serve

1 Boil the kettle and heat oven to 180C/160C fan/gas 4 . Butter a rectangular baking dish (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, most of the pecans (save a handful) and 1/2 tsp salt into a bowl. Mash one banana in another bowl, then add the butter, milk, eggs and bourbon or rum and whisk together. Pour the wet ingredients into the dry and mix well, then scrape the batter into the baking dish and level the surface.

2 Slice the remaining bananas lengthways and put on top of the pudding batter, cut-side up. Scatter over the remaining pecans. Mix the remaining 160g sugar with the golden syrup, add 300ml boiling water and stir until the sugar dissolves. Pour the hot liquid over the pudding, then bake on the middle shelf of the oven for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve with ice cream or custard, or both.

PER SERVING (8) 570 kcals • fat 23g • saturates 9g • carbs 79g • sugars 52g • fibre 3g • protein 8g • salt 0.9g