Ingredients:
- 125g plain flour
- 125g caster sugar
- 3 tsp baking powder
- 1 banana, mashed
- 200ml milk
- 85g unsalted butter, melted plus extra for greasing
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 150g light muscovado sugar
- 4 tbsp golden syrup
- Vanilla ice cream to serve
Method:
Heat oven to 180C.
Sift the flour into a bowl with the caster sugar, baking powder and a pinch of salt.
Add the banana, milk, butter, egg and vanilla extract and whisk until well combined. Pour into a buttered 1.5 litre baking dish and set aside while you make the sauce.
To make the sauce, put the light muscovado sugar, golden syrup and 250ml water in a small pan and bring to the boil. Pour the boiling mixture carefully over the pudding mixture. Bake for 30-40 mins until it springs back when lightly pressed.
When it’s cooked, the caramel sauce will be underneath the sponge, all sticky and gooey. Serve warm with vanilla ice cream.