Whiskey Caramel and Banana Self-saucing Pudding

Name: Whiskey Caramel and Banana Self-saucing Pudding
Yield: 6-8 servings
Cuisine: American
Ingredients: 175 g all purpose flour; 100 g light brown sugar; 1 tbsp baking powder; 70 g chopped pecans or almond slices; pinch salt; 2 large bananas, very ripe, mashed, plus 1 whole, sliced; 300 ml whole milk, room temperature; 85 g unsalted butter, melted, plus extra for the baking dish; 1 egg, room temperature, beaten; 1 tsp vanilla extract; 1/2 tsp cinnamon; 2 tbsp (30 ml) whiskey (optional); Pinch ground nutmeg; 1/4 teaspoon sea salt; 150 g dark brown sugar; 4 tbsp golden syrup; 250 ml just boiled water; 2 tbsp (30 ml) whiskey

Linh @barofsweets

This dessert is pure magic, when the hot boozy sugary mixture gets poured over the pudding batter, it'll sink to the bottom and create a puddle of runny caramel sauce. Grab a spoon!

Linh @barofsweets

This dessert is pure magic, when the hot boozy sugary mixture gets poured over the pudding batter, it'll sink to the bottom and create a puddle of runny caramel sauce. Grab a spoon!

Saved

Ingredients

6-8 servings

Banana Self-saucing Pudding
175 gall purpose flour
100 glight brown sugar
1 tbspbaking powder
70 gchopped pecans or almond slices
pinch salt
2large bananas, very ripe, mashed, plus 1 whole, sliced
300 mlwhole milk, room temperature
85 gunsalted butter, melted, plus extra for the baking dish
1egg, room temperature, beaten
1 tspvanilla extract
1/2 tspcinnamon
2 tbsp (30 ml)whiskey (optional)
Pinch ground nutmeg
1/4 teaspoonsea salt
Whiskey Caramel Sauce
150 gdark brown sugar
4 tbspgolden syrup
250 mljust boiled water
2 tbsp (30 ml)whiskey

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Steps

1

Heat the oven to 180C with fan. In a medium mixing bowl, combine the flour, sugar, baking powder, almond slices/chopped pecans and a pinch of salt.
2

In a large mixing bowl, whisk together the mashed bananas, milk, butter, egg, cinnamon, vanilla, whiskey, nutmeg and sea salt until well combined. Gradually whisk the liquid and the flour mix together to make a batter.
3

Butter a 7 cm deep baking dish and pour in the batter. Set aside. Clearly i should have picked a bigger dish here.
4

Whiskey Caramel topping: in a small saucepan on medium heat, stir the sugar, golden syrup and 250 ml of just-boiled water until the sugar has dissolved. Simmer for 2 minutes then take off the heat and add the whiskey.
5

Pour the hot liquid over the back of a spoon to prevent disturbing the pudding too much (don’t worry if it sinks). Don’t mix. This may look very weird to you but that’s the way it should be. Top with the sliced banana.
6

Bake in the oven for 35-40 minutes until the pudding springs back when lightly pressed by a spoon. You will have a golden cooked sponge on top with a hot caramel sauce hidden beneath. Serve hot with ice cream, enjoy!