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Banana, pecan & bourbon self-saucing pud 2016

Banana, pecan & bourbon self-saucing pud

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving (8)
NutrientUnit
kcal570
fat23g
saturates9g
carbs79g
sugars52g
fibre3g
protein8g
salt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2016

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Overall rating

Rating: 5 out of 5.5 ratings
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