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Self-saucing butterscotch and banana pudding

Self-saucing butterscotch and banana pudding recipe

self-saucing butterscotch and banana pudding




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    • 250 ml (140 g) cake flour
    • 1 ml salt
    • 125 ml (105 g) castor sugar
    • 15 ml baking powder
    • 1 ripe banana
    • 250 ml Clover Full Cream Fresh Milk
    • 80 ml (77 g) Clover Springbok
    • Butter - Unsalted, melted
    • 1 egg, beaten
    • 5 ml vanilla extract
    • 190 ml (150 g) soft brown sugar
    • 45 ml caramel syrup
    • 250 ml water
    • To serve
    • 250 ml Clover Fresh Cream

    Preheat oven to 180°C. Sift the flour, salt, sugar and baking powder together.

    Peel the banana and mash with a potato masher.

    Add with the milk, butter, egg and vanilla and mix well.

    Pour into a greased 2 litre ovenproof dish.

    Place dish on a baking tray.

    Heat the brown sugar, syrup and 250 ml water together in a heavy-based saucepan.

    Bring to the boil and cook until the sugar has dissolved.

    Pour over the pudding.

    Bake for 30 - 40 minutes or until a skewer comes out clean when inserted.

    Serve with cream.