BILL'S BANANA CARAMEL SELF-SAUCING PUDDING
We have a great chef in Sydney named Bill Granger. This is his recipe for a hot flavourful pudding. Delicious.
Provided by Wendys Kitchen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celcius.
- Sift flour, salt, sugar, baking powder into bowl.
- Add banana, milk, butter, egg, vanilla extract.
- Whisk until well combined.
- Pour into 2.5 litre baking dish.
- To make the topping, place brown sugar, suryp, water in small pot.
- Bring to the boil.
- Pour mixture careflly over the pudding.
- Bake 35 minutes.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 653.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 100.7, Sodium 391.7, Carbohydrate 112, Fiber 1.6, Sugar 73.1, Protein 7.3
BETTY'S CARAMEL AND BANANA SELF SAUCING PUDDING
Warm banana cake on top of a rich caramel sauce. This makes a LARGE dessert, enough to keep my teenage sons happy. Serve with whipped cream or vanilla ice cream.
Provided by Betty Bramanis @RecipesandSmallTalk
Categories Puddings
Number Of Ingredients 10
Steps:
- Preheat oven to 180oC/365oF. Grease a large dish - about 16 cup capacity.
- Mix all the cake ingredients together and pour into the prepared dish.
- Pour over the caramel sauce and bake in the preheated oven for 55 - 60 minutes. Cool for 5 minutes before serving
- Caramel sauce - in a large jug combine everything together- let the butter melt.
BANANA CARAMEL SELF SAUCING PUDDING
Make and share this Banana Caramel Self Saucing Pudding recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 180*C.
- Sift the flour into a bowl with the sugar, baking powder and a pinch of salt.
- Add the banana, milk, butter, egg and vanilla extract and whisk until well combined.
- Pour the mixture into a buttered 1.
- 5 litre baking dish.
- To make the sauce, put the light muscovado sugar, golden syrup and 250 ml water in a small pan and bring to the boil.
- Pour the boiling mixture carefully over the pudding.
- Bake for 30 to 40 minutes until it springs back when lightly pressed.
- Vanilla ice cream is just right with this hot sticky pudding.
Nutrition Facts : Calories 552.1, Fat 20.7, SaturatedFat 12.5, Cholesterol 105.4, Sodium 345.3, Carbohydrate 87.8, Fiber 1.6, Sugar 46.3, Protein 6.9
CARAMEL SELF-SAUCING PUDDING
Make and share this Caramel Self-Saucing Pudding recipe from Food.com.
Provided by AmandaInOz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- To make the pudding, beat the sugar, butter and vanilla in a bowl until light and fluffy.
- Add the eggs and beat until combined.
- Add the flour, baking powder and milk and beat until combined.
- Spoon the mixture into a square oven proof dish and place on a baking tray.
- To make the sauce, whisk together the water, brown sugar, molasses, maple syrup and flour until combined.
- Spoon the sauce over the pudding batter and bake for 35 minutes or until golden brown and set.
Nutrition Facts : Calories 468.4, Fat 12.4, SaturatedFat 7.3, Cholesterol 65.4, Sodium 142, Carbohydrate 85.2, Fiber 0.9, Sugar 55.8, Protein 5.4
BANANA, PECAN & BOURBON SELF-SAUCING PUD
This dessert is pure magic, when the hot sugary mixture gets poured over the pudding batter, it'll sink to the bottom and create a puddle of runny caramel sauce
Provided by Cassie Best
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Boil the kettle and heat oven to 180C/160C fan/gas 4 . Grease a rectangular baking dish with butter (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, most of the pecans (save a handful) and 1/ 2 tsp salt into a bowl. Mash one banana in another bowl, add the butter, milk, eggs and bourbon and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Slice the remaining bananas lengthways and place on top of the pudding batter, cut -side up. Scatter over the remaining pecans. Mix the remaining 160g sugar with the golden syrup , add 300ml boiling water and stir until the sugar dissolves. Pour the hot liquid over the pudding, then put on the middle shelf of the oven and bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve with ice cream or custard, or both.
Nutrition Facts : Calories 570 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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SELF SAUCING BANANA PUDDING - ANNA BANANA
From annabanana.co
5/5 (16)Category DessertCuisine BritishCalories 558 per serving
- Preheat the oven to 180C (160C fan). Butter the small, rectangular oven dish and set it aside. Bring the kettle with water to boil.
- In a large bowl, mix together the flour, baking powder, salt, half of sugar (75g) and chopped pecans (save a small handful for the topping). In a separate bowl, mash the banana, add melted butter, milk and egg and whisk to combine. Add the wet ingredients to dry, stir well and transfer to the baking dish. Smooth the top with spatula. Cut the remaining banana in half lengthways, then place it on top of the batter, cut side up. Scatter the remaining pecans on top.
- Mix the remaining sugar with 150ml of boiling water and golden syrup. Stir it well to dissolve the sugar. Pour the liquid over the top of the pudding batter over the back of dessert spoon (this will prevent the surface of the batter breaking). Place in the oven and bake for 35 minutes, or until the top is set.
CARAMEL BANANA SELF-SAUCING PUDDING - NZ HERALD
From nzherald.co.nz
Estimated Reading Time 1 min
- Mix plain flour, brown sugar and baking powder in a bowl. Make a well in the centre. Mix in banana, baking soda dissolved in milk, butter, egg and vanilla extract. Mix until well combined. Pour mixture into a greased 1.5-litre baking dish.
- Combine light muscavado sugar and cornflour, sprinkle over the pudding and then drizzle golden syrup over it.
- Gently pour boiling water over the mixture and then bake for 45 to 50 minutes until pudding tests cooked when a skewer inserted into the sponge layer comes out clean. Serve hot.
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