Caramel banana self-saucing pudding

This really is one of those "died and gone to heaven" desserts. It is saucy and delicious, and perfect for chilly winter nights. Serve with vanilla ice cream or lashings of whipped cream.

  • 55 mins cooking
  • Serves 4
  • Print


  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 2 teaspoon baking powder
  • 1 banana, mashed
  • 1 teaspoon baking soda
  • 3/4 cup milk
  • 75 gram butter, melted
  • 1 egg, lightly whisked
  • 1 teaspoon vanilla extract
  • 1 cup light muscovado sugar
  • 1 tablespoon cornflour
  • 2 tablespoon golden syrup
  • 1 cup boiling water


  • 1
    Preheat oven to 180°C. Mix flour, brown sugar and baking powder in a bowl. Make a well in the centre. Mix in banana, baking soda dissolved in milk, butter, egg and vanilla. Mix until well combined. Pour mixture into a greased 1.5-litre baking dish.
  • 2
    Combine muscovado sugar and cornflour, sprinkle over the pudding and then drizzle golden syrup over it.
  • 3
    Gently pour boiling water over the mixture and then bake for 45 to 50 minutes until pudding tests cooked when a skewer inserted into the sponge layer comes out clean. Serve hot.

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