Want something quick, easy and oh- so- yummy dessert? This one takes only about half an hour including bake time. You can do this before fixing your dinner meal and it’ll be warm and ready when it is time to serve dessert.
I did this couple of nights ago. This pudding smelled so good; our house was filled with the intoxicating scent of warmed banana and butterscotch. I was tempted to skip my dinner but I didn’t want to show bad example to my kids so I have to be a good and patient mommy and eat my dinner first before dessert.
This banana butterscotch pudding is delicious alright, I wouldn’t recommend serving it with ice cream though as it is already sweet enough. I served it a dollop of fruit-flavored yogurt that the kids like but even that isn’t necessary; plain is better in my opinion.
I first found this recipe here, but I think it could use a little less sugar. I don’t want to mess with the recipe too much, so I just reduced the amount of sugar by 2 tablespoons, I also used dark brown instead of white. I will definitely make this again and again and again
no mixer needed, just a wooden spoon and a bowl
.. into the baking pan; drizzle hot butterscotch mixture on top
fresh out of the oven; it hides a delicious secret underneath
BANANA BUTTERSCOTCH PUDDING
Recipe by Bill Granger from Bill’s food
¾ cup + 2 tablespoons (125g) all purpose flour
pinch of salt
3 teaspoons baking powder
½ cup + 1 tablespoon (112g) caster sugar ( I used only 1/2 cup of dark brown sugar)
1 banana, mashed
1 cup (240ml) milk
6 tablespoons (84g) unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
¾ cup + 1 tablespoon (140g) brown sugar, packed
3 tablespoons golden syrup – I used corn syrup
1 cup (240ml) boiling water
Preheat the oven to 180ºC/350ºF.
Sift the flour, salt and baking powder into a medium bowl; add sugar and mix. Add the banana milk, butter, egg and vanilla extract and whisk together until well combined.
Pour into a greased 2-liter baking dish.
Topping: Mix the brown sugar, golden syrup and water in a small pan and bring to a boil (give it a stir so sugar is dissolved). Pour the boiling mixture carefully over the pudding, place the baking dish inside a baking sheet then bake for 30-40 minutes or until cooked through when tested with a skewer.
Banana Butterscotch Pudding
- ¾ CUP + 2 TABLESPOONS 125G ALL PURPOSE FLOUR
- PINCH OF SALT
- 3 TEASPOONS BAKING POWDER
- ½ CUP + 1 TABLESPOON 112G CASTER SUGAR ( I USED ONLY 1/2 CUP OF DARK BROWN SUGAR)
- 1 BANANA MASHED
- 1 CUP 240ML MILK
- 6 TABLESPOONS 84G UNSALTED BUTTER, MELTED
- 1 EGG LIGHTLY BEATEN
- 1 TEASPOON VANILLA EXTRACT
- ¾ CUP + 1 TABLESPOON 140G BROWN SUGAR, PACKED
- 3 TABLESPOONS GOLDEN SYRUP – I USED CORN SYRUP
- 1 CUP 240ML BOILING WATER
- PREHEAT THE OVEN TO 180ºC/350ºF.
- SIFT THE FLOUR, SALT AND BAKING POWDER INTO A MEDIUM BOWL; ADD SUGAR AND MIX. ADD THE BANANA MILK, BUTTER, EGG AND VANILLA EXTRACT AND WHISK TOGETHER UNTIL WELL COMBINED.
- POUR INTO A GREASED 2-LITER BAKING DISH.
- TOPPING: MIX THE BROWN SUGAR, GOLDEN SYRUP AND WATER IN A SMALL PAN AND BRING TO A BOIL (GIVE IT A STIR SO SUGAR IS DISSOLVED). POUR THE BOILING MIXTURE CAREFULLY OVER THE PUDDING, PLACE THE BAKING DISH INSIDE A BAKING SHEET THEN BAKE FOR 30-40 MINUTES OR UNTIL COOKED THROUGH WHEN TESTED WITH A SKEWER.