Got a couple of bananas hanging around in the fruit bowl? Okay so you could make that lockdown staple banana bread or cake but why not make pudding instead? You all know how my beloved husband loves his puddings!
This self-saucing, all in one pudding is baked until the sponge has risen and set, while underneath lurks a luscious sticky sauce. If you fancy something sweet, sticky and utterly yummy, you can’t go wrong with this pudding, especially served with good-quality vanilla ice cream or a dollop of whipped cream.
1. Preheat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan). Grease a 2-ltr (1 lb) baking dish and put the dish on a baking tray.
2. Make the topping by putting the sugar, golden syrup and 250ml (1 cup) boiling water in a small saucepan and bringing it gently to the boil. Take off the heat.
3. Sift the flour and baking powder into a bowl, then add the salt, sugar. Mix to combine well.
4. In another bowl mash the banana with the milk, melted butter, egg and vanilla and whisk together well.
5. Add wet ingredients to dry and incorporate gently using figure of eight movements with a spatula.
6. Pour into the baking dish and put the dish on a baking tray.
7. Carefully pour the topping evenly over the pudding, then bake for 30-40 minutes or until cooked through when tested with a skewer. Allow to cool slightly – if you can – before serving with vanilla ice cream or cream.