pinch of salt
3 teaspoons baking powder
½ cup + 1 tablespoon (112g) caster sugar
1 banana, mashed
1 cup (240ml) milk
6 tablespoons (84g) unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
Topping:
¾ cup + 1 tablespoon (140g) brown sugar, packed
3 tablespoons golden syrup – I used corn syrup
1 cup (240ml) boiling water
Preheat the oven to 180ºC/350ºF.
Sift the flour, salt and baking powder into a medium bowl; add sugar and mix.
Add the banana milk, butter, egg and vanilla extract and whisk together until well combined.
Pour into a greased 2-liter baking dish.
Topping: mix the brown sugar, golden syrup and water in a small pan and bring to a boil (give it a stir so sugar is dissolved).
Pour the boiling mixture carefully over the pudding, place the baking dish inside a baking sheet then bake for 30-40 minutes or until cooked through when tested with a skewer.
Serve with vanilla ice cream – I served with yogurt and its tang flavor matched the sweet caramel wonderfully!
Serves 4 – I think it definitely serves 6
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