Sticky Banoffee Self-Saucing Pudding

This super yum pud just might be best you'll ever try! - by Mel Burge

Sticky Banoffee Self-Saucing Pudding

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Pudding is best served immediately to prevent the sauce from being absorbed by the sponge. You will need about 3 small over-ripe bananas to yield 1 cup mashed banana. Bananas should feel very soft with blackened skin.

Ingredients

2 small bananas, peeled (about 170g each)

1 cup brown sugar, firmly packed

Softly whipped cream, to serve

PUDDING

1 ¾ cups self-raising flour

½ cup brown sugar, firmly packed

½ cup milk

2 eggs

100g unsalted butter, melted, cooled

1 cup ripe mashed banana

¾ cup coarsely chopped pecans

Method

Lightly grease a large ovenproof dish (12-cup capacity).
To make pudding, sift flour and sugar into to a large bowl.
Combine milk, eggs and butter in a medium jug. Whisk well. Add to flour mixture with mashed banana. Whisk until smooth. Stir in pecans. Pour into prepared dish. Smooth over top.
Cut bananas lengthways in half. Place cut-side up on top of pudding. Sprinkle with sugar. Slowly and carefully pour 2 ½ cups boiling water over the top.
Cook in a moderate oven (180C) for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Remove.
Serve with whipped cream.

Mel Burge

Mel Burge is the Deputy Food Editor for New Idea. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.