makes
6
prep
15 minutes
cook
25 minutes
difficulty
Easy
makes
6
serves
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 100 g butter
- ¼ cup (55 g) brown sugar
- 1 tbsp golden syrup, plus 1 tbsp extra
- 2 eggs
- 1 cup (150 g) self-raising flour
- 1 large banana, finely chopped
- 1 cup (250 ml) boiling water
- ⅓ cup (75 g) brown sugar, extra
- 10 g butter, extra
- Sifted icing sugar and vanilla ice-cream, to serve
Instructions
- Preheat oven to 180⁰C (160⁰C) and grease six 1-cup capacity ovenproof ramekins.
- Melt butter, brown sugar and golden syrup in a medium saucepan over low heat. Cool.
- Add eggs, mix well and then fold through self-raising flour and banana. Divide batter evenly between the ramekins.
- Pour boiling water in a jug. Add extra brown sugar, golden syrup and butter and stir until dissolved. Carefully pour this mixture, over the back of a spoon, over the top of the batter in each ramekin.
- Place ramekins close together on a baking tray, cover with a foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes or until the top of each pudding is golden.
- Serve immediately, dusted with icing sugar. Serve with ice-cream.
Note
•To make these delicious puddings even more luscious, serve with a drizzle of warm caramel sauce. Combine 60 g chopped butter, 300 ml cream and 1 cup (220 g) brown sugar in a small saucepan. Cook, stirring, over low heat until butter has melted and sugar has dissolved. Raise the heat a little and simmer for 3 minutes or until mixture is slightly thickened. Serve warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
