Ba­nana, pe­can & bour­bon self-sauc­ing pud

This dessert is magic – the hot, sug­ary sauce sinks to the bot­tom while it's cook­ing.


Serves 6- 8 Prep 20 mins Cook 1 hr

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 (about 20 x 28). Tip the flour, bak­ing pow­der, 140g sugar, most of the pecans (sav­ing a hand­ful) and ½ tsp salt into a bowl. Mash one ba­nana in an­other bowl, then add the but­ter, milk, eggs and bour­bon or rum and whisk. 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. 3 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

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