Nutty banana self-saucing pudding

Serve this delectable pudding hot or warm, with cream, ice-cream or custard.

  • 2 hrs 50 mins cooking
  • Serves 6
  • Print


Nutty banana self-saucing pudding
  • 90 gram (3 ounces) butter, chopped coarsely
  • 3/4 cup (180ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (110g) firmly packed light brown sugar
  • 1 2/3 cup (250g) self-raising flour
  • 1/2 cup mashed overripe banana
  • 1/3 cup (40g) coarsely chopped roasted pecans
  • 1 egg, beaten lightly
  • 1 cup (220g) firmly packed light brown sugar, extra
  • 2 1/2 cup (625ml) boiling water
  • 2 tablespoon golden syrup or treacle


Nutty banana self-saucing pudding
  • 1
    Grease 4.5-litre (18-cup) slow cooker bowl.
  • 2
    Heat butter and milk in medium saucepan until butter is melted. Remove from heat; cool 5 minutes. Stir in extract and sugar, then sifted flour, banana, nuts and egg. Spread mixture into cooker bowl.
  • 3
    Sprinkle extra sugar evenly over mixture. Gently pour the combined boiling water and golden syrup evenly over mixture. Cook, covered, on high, about 2½ hours or until pudding feels firm.
  • 4
    Remove bowl from cooker. Stand pudding 10 minutes before serving.


Not suitable to freeze.

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