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Banana caramel self-saucing pudding

Serves   6
Prep time: 15 mins
Cooking time: 35 mins

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!

Anchor Original Sour Cream 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.

Banana caramel self-saucing pudding

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

  1. Pudding
    Preheat oven to 160ºC fan bake / 180ºC bake. Grease a 25cm round baking dish.
  2. Sift flour, baking powder and salt together into a large bowl.
  3. Place mashed banana, Chelsea Soft Brown Sugar, butter, egg and vanilla in a large jug. Whisk to combine.
  4. Stir baking soda into milk. Add banana and milk mixtures to dry ingredients and stir until combined.
  5. Pour into prepared dish. Arrange the sliced bananas on top.
  6. Sauce
    Place Chelsea Soft Brown SugarChelsea Golden Syrup and boiling water in a jug. Whisk to combine. Carefully pour over the back of a large spoon onto the pudding.
  7. 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).