Self Saucing Banana Butterscotch Pudding . DISH magazine Issue 30 June-July 2010
This is the most fail proof, perfect self saucing pudding recipe. This pudding brings a bit of nostalgia to when I was a 17 and 18 and my family lived in Oxford my first love Andy and I would make chocolate and butterscotch self saucing pudding’s on cold Oxford winter nights, which were so scrummy. Jess here is, sorry you could not find it on my blog. I have been very naughty and made this four times in the last month. Delicious. I will say no more…you will have to try making it for yourself. Just ensure you serve it with cold french vanilla bean ice cream. ENYOY. BB x
Recipe for Self Saucing Butterscotch recipe
1 1/4 cups self-raising flour
1/3 cup packed brown sugar
pinch of salt – not much
finely grated zest of 1 orange or lemon
(I use a microplane grater for zesting they are the Porsche of graters)
1/2 teaspoon ground cinnamon
1/3 cup dates are my favourite or you can use raisins or sultanas
1 very ripe banana, mashed
3 tablespoons melted butter
1 cup milk
1 cup boiling water
2 tablespoons melted butter
1/2 cup brown
to assemble – another banana
Preheat the oven to 180C. Slice the banana thinly and place in the base of a 6 cup capacity baking dish.
Combine the flour, brown sugar, salt, orange/lemon zest, cinnamon & chopped dates in a bowl and mix together.
Stir the mashed banana, melted butter, egg and milk together in a bowl and using and a large metal spoon fold into the flour.
Pour the batter over the sliced banana.
Topping: Put the boiling water, butter and brown sugar in a jug and stir to dissolve the sugar. Gently, pour the topping over the pudding. If you pour it over the back of a spoon, the topping will evenly distribute without breaking the pudding up.
Bake for 40 minutes until the pudding is firm to the touch and is pulling away at the sides of the dish. The top will have cracks in it.
To serve: dust with icing sugar and serve with vanilla bean ice cream. Enjoy.