Banana and Rum Self-saucing Pudding
Photography by Josh Griggs.
It’s super-simple, decadent and delicious! Perfect winter fare.
Serves: 8
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
METHOD
Equipment: Lightly grease a 6-cup capacity baking dish.
Preheat the oven to 160°C fan bake.
Combine all the dry ingredients together in a large bowl and toss so the sultanas are not clumped together.
In a separate bowl, whisk the bananas, zest, butter, egg, milk and vanilla together. Add to the dry ingredients and stir together.
Pour into the baking dish then place on a lipped baking tray.
Topping: Stir all the topping ingredients, except the bananas, together to dissolve the sugar.
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.
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.
To serve: Serve hot with ice cream or softly whipped cream.
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