Banana, pecan & bourbon self-saucing pud 2016

Banana, pecan & bourbon self-saucing pud

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(6 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Serves 6 - 8

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

Nutrition and extra info

Nutrition: per serving (8)

  • kcal570
  • fat23g
  • saturates9g
  • carbs79g
  • sugars52g
  • fibre3g
  • protein8g
  • salt0.9g
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  • 100g butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 275g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 300g soft light brown sugar
  • 100g pecans, chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 4 small bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 250ml full-fat milk
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp bourbon or dark rum
  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • ice cream or custard, to serve


  1. Boil the kettle and heat oven to 180C/160C fan/gas 4 . Grease a rectangular baking dish with butter (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, most of the pecans (save a handful) and 1/ 2 tsp salt into a bowl. Mash one banana in another bowl, add the butter, milk, eggs and bourbon and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.

  2. Slice the remaining bananas lengthways and place on top of the pudding batter, cut -side up. Scatter over the remaining pecans. Mix the remaining 160g sugar with the golden syrup , add 300ml boiling water and stir until the sugar dissolves. Pour the hot liquid over the pudding, then put on the middle shelf of the oven and bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve with ice cream or custard, or both.

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Comments, questions and tips

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14th Mar, 2017
I was looking for a change from self-saucing choc pud, and tried this. It was gorgeous! I used almonds (had no pecans) and spiced rum (no Bourbon) and it was brilliant. Really easy too.
9th Oct, 2016
This pudding is amazing. Made it for a dinner party and it was loved by all.
6th Nov, 2016
Made this for a dinner party but baked a few hours in advance. After re-heating, sauce pretty well had disappeared
spindoctor's picture
11th Jun, 2018
Giving the recipe 1 star because you didn't like it warmed up is just disgraceful.
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