Banana Pudding

250ml (1 cup) cake flour
125ml (½ cup) castor sugar
pinch of salt
15ml (1T) baking powder
1 large, ripe banana, mashed
45ml (3T) peanut butter
200ml (¾ cup + 1T + 1t) milk
85g butter, melted
1 egg, lightly beaten
5ml (1t) vanilla essence

For the sauce
250ml (1 cup) treacle sugar
60ml (¼ cup) golden syrup
250ml (1 cup) hot water

Preheat oven to 180°C and grease a 1.5L ovenproof dish. Sift the flour, castor sugar, salt and baking powder together in a bowl. Add the banana, peanut butter, milk, butter, egg and vanilla and mix well. Pour into the prepared dish.

For the sauce, bring the treacle, syrup and hot water to boil on medium, while stirring, until the sugar has dissolved. Carefully pour the hot sauce over the batter using the back of a ladle. Bake for 30-40 minutes until golden and cooked. Serve warm with custard or whipped cream.

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