There’s nothing like finishing your meal and having a warm whiskey, caramel and banana self-saucing pudding to end your day. If this sounds like something that gets you salivating, you will be glad to know that it is extremely easy and quick to make.
This recipe is a little different to the usual oozing self-saucing puddings. Because as the caramel cooks, it becomes a little thicker. Don't let this deter you, you end up with a delicious, thick caramel sauce that sits on top of the pudding.
The mashed bananas not only give it great flavour but gives the pudding shape. It makes it easy to cut into slices and serve. Enjoy.
Whiskey Caramel And Banana Self-Saucing Pudding Recipe
- 200 grams Self-raising flour
- 2 teaspoons Baking powder
- 200 grams Light brown sugar
- 2 big Ripe bananas, mashed
- 300 ml or 2 cups Milk
- 2 large Eggs or 3 small eggs
- 100 grams Butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Whisky, optional
- 2 cups Water
- 4 tablespoons Golden syrup
- 100 grams Dark brown sugar
- 2 tablespoons Whisky optional
- Preheat the oven to 180℃.
Dry Ingredients Bowl 1
- In a bowl, mix the following dry ingredients with any type of spoon: self raising flour, baking powder, light brown sugar
Wet Ingredients Bowl 2
- In another bowl, mix the following wet ingredients with a wooden spoon: mashed bananas, milk, eggs, melted butter, vanilla and 1 of the tablespoons of whiskey (if desired).
- Slowly pour the wet ingredients into the flour whisking as you go until fully combined making a batter.
- In a saucepan, heat and combine water, golden syrup, dark brown sugar and the remaining 2 tablespoons of whiskey. Keep the heat very low. Stir until the brown sugar has fully dissolved. Do not boil.
- Pour the batter into a greased oven proof baking dish with deep sides and pour the sauce over the top, using a large spoon so that the sauce goes to the side of the batter. The sauce will end up on the bottom.
- Bake for 30 – 40 minutes, depending on your oven. It will be cooked when a spike comes out clean. Don't push the spike in too far as you don't want to reach the sauce at the bottom of the dish.
- Let sit for 10 minutes then tip upside down. The delicious sauce will be at the top of the pudding. Serve with cream and/or ice-cream.
- The cooking process will take care of the pudding being cooked as a solid cake leaving the sauce separate.
- Try not to open the oven too often while the cake is baking as this might increase the baking time while also making the cake sink.
- Do not overmix the batter as this could end up making the cake too dense instead of being moist and light.
- I have halved this recipe and it still works well.
Why Do I Need To Use Ripe Bananas?
The ripe bananas add a distinct flavour to the pudding while also being easier to incorporate into the batter. Additionally, they taste a bit sweeter than the bananas you normally eat. You can also use ripe bananas you have in the freezer, just make sure you defrost them properly first.
Is It Necessary To Add The Whiskey To This Recipe?
Whiskey is a major element of this pudding, but you can also try adding other types of alcohol that you find more palatable. You can also skip the alcohol entirely if you prefer that. But note, the alcohol is cooked out anyway, you are just left with the flavour.
Whiskey Caramel And Banana Self-Saucing Pudding: Conclusion
Making a whiskey caramel and banana self-saucing pudding brings an instant smile to my face. To enjoy this kind of delight, try making this recipe for an upcoming birthday, occasion or even for a regular day. It is easy and quick to make and the family will love it.
Looking for more self-saucing recipes – Check Out 6 more here…