Banana caramel self-saucing pudding
Banana Caramel Self-Saucing Pudding is a warm, comforting dessert that practically makes itself! It’s the ultimate indulgence, ready to be scooped straight from the dish, and so easy you'll make it again and again!
|
Chelsea Caramel Maple Flavoured Syrup is sure to be a family favourite that brings a smile to the breakfast table! Indulgent caramel meets our signature Chelsea Maple flavour. |
Ingredients
Method
Ingredients
For the Pudding:
- 1 ¼ cups Edmonds standard flour (188g)
- 1 ½ tsp Edmonds baking powder
- ¼ tsp salt
- ¾ cup mashed banana (approximately 2 medium bananas)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 85g butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup Meadow Fresh milk (250ml)
- ½ tsp Edmonds baking soda
- 2 medium bananas, sliced in half lengthways
For the Sauce:
- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Chelsea Limited Edition Caramel Maple Flavoured Syrup (90g)
- 1 ¼ cups boiling water (310ml)
To Serve:
- Vanilla ice cream, cream or custard
Method
- Pudding
Preheat oven to 160ºC fan bake / 180ºC bake. Grease a 25cm round baking dish. - Sift flour, baking powder and salt together into a large bowl.
- Place mashed banana, Chelsea Soft Brown Sugar, butter, egg and vanilla in a large jug. Whisk to combine.
- Stir baking soda into milk. Add banana and milk mixtures to dry ingredients and stir until combined.
- Pour into prepared dish. Arrange the sliced bananas on top.
- Sauce
Place Chelsea Soft Brown Sugar, Chelsea Golden Syrup and boiling water in a jug. Whisk to combine. Carefully pour over the back of a large spoon onto the pudding. - Bake for 35 minutes, until a skewer inserted into the sponge comes out clean. Serve immediately with ice cream, cream or custard.
Tip:
- This dessert is best eaten fresh and not suitable for baking ahead of time (most of the sauce gets absorbed by the sponge as it cools).
