Banana butterscotch self-saucing pudding

Nutty butterscotch and creamy bananas are a match made in heaven. Put them together in a pudding and you've got yourself culinary divinity.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
Banana butterscotch self-saucing pudding


  • 1 cup (150g) self-raising flour
  • 1/4 cup (55g) firmly packed brown sugar
  • 1/4 cup (90g) golden syrup
  • 1 medium (200g) over-ripe banana, mashed
  • 1 teaspoon vanilla essence
  • 1 egg
  • 60 gram butter, melted, cooled
  • cream or vanilla ice-cream, to serve
  • 1 tablespoon cornflour
  • 1/4 cup (55g) firmly packed brown sugar
  • 1/3 cup golden syrup
  • 1 1/2 cup (375ml) boiling water


  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil.
  • 2
    Sift flour into a medium bowl. Add the sugar and stir to break up any lumps. Whisk syrup, banana, essence, egg and butter in a jug. Add to the dry ingredients. Use a whisk to stir to a smooth batter. Pour batter into prepared dish and smooth surface with the back of a spoon.
  • 3
    Make sauce: Sift the cornflour into a bowl. Add the sugar and stir to break up any lumps. Sprinkle evenly over the surface of the batter.
  • 4
    Combine the golden syrup and boiling water in a jug; pour evenly over the cornflour and sugar mixture in the dish. Bake for 45 minutes or until the cake topping is firm. Serve with cream or vanilla ice-cream.

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