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Banana, pecan & bourbon self-saucing pud

This dessert is pure magic, when the hot sugary mixture gets poured over the pudding batter, it'll sink to the bottom and create a puddle of runny caramel sauce

  • Prep: 20 mins
    Cook: 1 hrs 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 570
  • Carbohydrates 79
  • Saturated Fat 9
  • Sugar 52
  • Protein 8
  • Fat 23
  • Fibre 3
  • Salt 0.9

Nutrition per serving

  • Calories 570
  • Carbohydrates 79
  • Saturated Fat 9
  • Sugar 52
  • Protein 8
  • Fat 23
  • Fibre 3
  • Salt 0.9

Ingredients

  • 100g butter, melted, plus extra for greasing
  • 275g self-raising flour
  • 1 tsp baking powder
  • 300g soft light brown sugar
  • 100g pecans, chopped
  • 4 small bananas
  • 250ml full-fat milk
  • 3 large eggs
  • 2 tbsp bourbon or dark rum
  • 4 tbsp golden syrup
  • ice cream or custard, to serve

Method

  1. 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.

  2. 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.