British Desserts

Banana and caramel self saucing pudding


  • 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


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.

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