Banana and Rum Self-saucing Pudding
Ingredients
- 175 grams self-raising flour
- ½ cup each caster sugar and sultanas
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 large very ripe bananas, mashed (you need 1 cup mashed)
- finely grated zest 1 orange
- 80 grams butter, melted
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
Topping
- 1 cup boiling water
- 150 grams brown sugar
- 2 tablespoons golden syrup
- 2 tablespoons rum (optional)
- 2-3 small bananas, halved
Instructions
- 1
Equipment - Lightly grease a 6-cup capacity baking dish.
- 2
Preheat the oven to 160°C fan bake.
- 3
Combine all the dry ingredients together in a large bowl and toss so the sultanas are not clumped together.
- 4
In a separate bowl, whisk the bananas, zest, butter, egg, milk and vanilla together. Add to the dry ingredients and stir together.
- 5
Pour into the baking dish then place on a lipped baking tray.
- 6
Topping - Stir all the topping ingredients, except the bananas, together to dissolve the sugar.
- 7
Lay the sliced bananas on top of the pudding. Pour the hot topping mixture on to the pudding over the back of a large spoon.
- 8
Bake for about 40 minutes, or until golden brown, the top is firm and risen and you can see the sauce bubbling up the side of the dish.
- 9
To serve: Serve hot with ice cream or softly whipped cream.
