Bettys Caramel And Banana Self Saucing Pudding Recipes

BILL'S BANANA CARAMEL SELF-SAUCING PUDDING

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.

BANANA CARAMEL SELF SAUCING PUDDING

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.

BETTY'S CARAMEL AND BANANA SELF SAUCING PUDDING

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.

AUNT BETTY'S BANANA PUDDING

Steps:

• In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
• Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
• Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

BANANA, PECAN & BOURBON SELF-SAUCING PUD

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.

CARAMEL SELF-SAUCING PUDDING

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.