Sweet, silky and oh-so comforting, this self-saucing banana pud is the ultimate easy winter dessert for those young and old. The name ‘self-saucing’ comes from the dish’s ability to create its own sauce while baking, in this case, a toffee-like sauce that will have you licking the spoon clean.
How to make a self-saucing banana pudding: key tips
When you pour the syrup over the batter, you pour it over the back of a spoon, as you’re trying not to disturb the layer of batter in the bottom of the dish. Also try and move the spoon around the dish so that you’re not pouring all the syrup in the one spot. There will be some floating bits, but don't worry! As the pudding bakes, the batter will rise to the top and form a lovely golden brown top, while the yummy syrup layer will sink and thicken on the bottom.
You’ll know your pudding is ready when a skewer inserted into the centre of the ‘cake’ comes out clean. Allow the pudding to stand for a few minutes before serving to allow the sauce to thicken a little more.
Key ingredients in this self-saucing banana pudding recipe
Make sure that you use ripe bananas for this pud, so that they mash easily and you’ll reap all their delicious sweetness.
The bicarb soda reacts with the moisture in the ingredients and creates bubbles that make the pudding rise and become light and fluffy.
If you’re wanting a gluten-free dessert, simply swap the self-raising flour for gluten-free self-raising flour. The cook assures us it will still work out perfectly.
The dark brown sugar and golden syrup, when melted in boiling water, combine to form the sweet, toffee-like sauce of this pudding.
Make the most of the cold weather with more of our warming pudding recipes. A baked rice pudding will surely win hearts.
This recipe was originally submitted by nannaleahy, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 1/2 cups Woolworths Essentials Self-Raising Flour
- 1 tsp bicarbonate of soda
- 3/4 cup sugar
- 3 bananas mashed
- 1/2 cup oil
- 2 eggs
Sauce
- 3/4 cup dark brown sugar
- 1/4 cup golden syrup
- 1 cup boiling water
Method
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Step 1Sift flour and bicarbonate of soda into a deep 2-3 litre casserole dish. Add sugar.
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Step 2In a separate bowl, mash together bananas, oil and eggs.
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Step 3Add banana mix to flour and stir well to combine.
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Step 4Combine dark brown sugar, golden syrup and boiling water in a small microwave-proof bowl.
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Step 5Microwave on high for 1 minute to ensure sugar is dissolved. Stir well.
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Step 6Pour syrup mix over the back of a spoon over the cake batter.
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Step 7Bake at 180C for about 50 minutes.
Equipment
- 1 casserole dish
- 1 bowl
- 1 heatproof bowl
- 1 microwave
- 1 wooden spoon
Recipe Notes
What do I serve this self-saucing banana pudding with?
You really can’t go wrong if you serve this pudding with a good-quality vanilla bean ice-cream to cut through the richness. You could also serve it with crème fraiche, which is a double cream with a slight sour taste, which will also combat the richness of the pudding.
Can I make this pudding ahead of time?
Upon standing the sauce will slowly become absorbed into the cake, so it’s really best to serve and eat this pudding straightaway. If you do need to make it ahead, let the pudding cool and then keep it in the fridge covered in plastic wrap. When ready to serve, slowly reheat it in a moderate oven.
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