‘I love your bananas Auntie Claudie.’ A prized compliment from my two year old nephew Xander, but unfortunately given about the only thing I hadn’t cooked. Luckily, there was Hector, Xander’s brother, who seemed to appreciate my Banana Butterscotch pudding with gusto. It’s similar to a banana cake, but is even made better by pouring a butterscotch sauce over the batter before baking. The result is a sticky, sweet pudding. Whatever Xander says, it’s perfect Sunday lunch grub
Taken from Peyton and Bryne.
Serves 6 hearty portions
- 85g unsalted butter
- 140g caster sugar
- 1 egg
- Pinch of salt
- 150ml milk
- 1 banana, mashed
- 1tsp vanilla extract
- 175 g self raising flour
For the butterscotch:
- 250ml water
- 50g butter
- 170g soft brown sugar
- Preheat the oven to 180C/160C fan/gas 4.
- Line and grease a 20 cm cake tin (preferably a spring form tin).
- Cream together the butter and sugar.
- Add in the milk, banana, vanilla extract and egg. Mix well (don’t worry if it looks fairly sloppy and revolting at this point).
- Add the flour, mix until combined and pour into a prepared cake tin.
- In a non-stick frying pan, pour in the butter, sugar and water. Stir until melted.
- Bring to the boil and let it simmer for 10 minutes until the liquid has slightly reduced and turned a golden colour.
- Remove from heat and pour over the batter.
- Bake for 30-40 minutes until a skewer comes out clean.
Directions for use: Serve with lashings of custard, batten down the hatches and enjoy watching the rain pour down.