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    Home » Baking Recipes

    Banana Self-Saucing Pudding

    AU$0.64 | £0.26 per serve
    By Robyn | Published: Nov 9, 2022 | Modified: Nov 18, 2022

    TO THE RECIPE
    banana self saucing pudding in a bowl served with ice cream with text overlay to create a pin for Pinterest

    A soft and light sponge on top of a thick banana caramel sauce pooling at the bottom of the dish make this easy banana self saucing pudding such a delicious recipe for over ripe bananas!

    banana self saucing pudding in a white square baking dish serving with 3 scoops of vanilla ice cream

    Bananas. One minute they are sat in the fruit bowl still looking a little underripe, and the next minute they are spotty and brown and the kids refuse to eat them. Thankfully you can make many recipes with over ripe bananas, from banana waffles, and sugar free banana muffins, to banana jam.

    Jump to:
    • What is a self-saucing pudding?
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make this self saucing pudding recipe
    • FAQ
    • My recipe tips
    • Serving Ideas
    • Storage
    • More easy dessert recipes
    • Banana Self Saucing Pudding

    What is a self-saucing pudding?

    A simple sponge batter is topped with sugar and then a liquid of water, sugar, syrup is poured over before it’s placed in the oven to bake. As the pudding bakes, the liquid sinks to the bottom, creating a moist sponge, crispy butterscotch topping and thick sticky banoffee sauce. From the sponge top, the self saucing pudding looks unassuming, but as soon as you break down through the soft banana sponge and reveal the sticky sauce beneath, it turns it into a spectacular dessert.

    Why we love this recipe

    • This banana self saucing pudding recipe makes a change to banana bread or banana muffins for using up leftover bananas.
    • It’s a comforting winter bake – a bowl of this banana caramel self saucing pudding hot from the oven served with a scoop – or two! – of cold vanilla ice cream is comfort food at its best!
    • This banoffee self saucing pudding is simple to make, and the ingredients are store cupboard ingredients too.
    • I have cut down the sugar and syrup amounts in this recipe – making it cheaper and slightly (only slightly!) healthier.
    • The sauce! I have increased the amounts of water to create more sauce, because if you’re making a self saucing pudding recipe, you want lots of sauce!

    Ingredient notes and substitutions

    • Bananas – use ripe bananas in this banana butterscotch self saucing pudding recipe. They are not only sweeter, but will break down easier to give a delicious banana flavour to the butterscotch sauce without large lumps of banana.
    • Plain flour – or all purpose flour.
    • Sugar – soft brown sugar makes a moist sponge and provides that toffee flavour to the sponge and sauce. If you wanted a lighter flavour sponge then you could substitute with white sugar / granulated sugar, however I would recommend you don’t use white sugar to make the sauce as it won’t be as rich and deep in toffee flavour.
    • Golden syrup – adds extra caramel flavour to the self saucing pudding, in both the sponge and the sauce. You can easily buy it in the UK, NZ and Australia. If you can’t find golden syrup, you could use honey or maple syrup but they will alter the taste of the pudding slightly.
    • Salt – a small pinch of salt brings out the flavours in the sponge.
    • Butter – you can substitute with margarine or a vegan alternative.
    • Milk – I prefer to use full cream milk (whole milk) however you can use low fat milk too.
    • Boiling Water – this makes the sauce.
    • Cornflour – also known as corn starch, this helps thicken the sauce.
    ingredients needed to make the banana recipe weighed out and placed in individual bowls

    How to make this self saucing pudding recipe

    For full detailed recipe please scroll down to recipe card at the end of the post.

    1. Melt the butter and leave to cool.
    2. Preheat the oven to 180˚C / 360˚F.
    3. Grease an oven proof / baking dish with a little butter.
    4. Whisk the brown sugar, flour, salt and baking powder together in a large mixing bowl.
    5. Pour in the cooled melted butter, followed by the beaten eggs, milk, mashed bananas and the golden syrup.
    the dry ingredients for the sponge pudding in a mixing bowl
    Step 4
    The wet ingredients including mashed bananas added to the mixing bowl with the dry ingredients
    Step 5
    1. Whisk to combine.
    2. Pour this in to the greased baking dish.
    3. Sprinkle over the brown sugar, cornflour and 1.5 tablespoons of golden syrup.
    the consistency of the pudding batter before it gets poured in to the baking dish
    Step 6 – the consistency of the batter
    the pudding batter in the baking dish with brown sugar, cornflour and golden syrup sprinkled / drizzled over the top
    Step 8
    1. Then carefully pour over the boiling water. (As you can see from the picture below it looks a little messy, but don’t worry!)
    the banana self saucing pudding before going in to the oven
    1. Place the pudding into the preheated oven until a skewer inserted in to the middle of the sponge comes out clean (don’t push as far down as the sauce!), or until the top of the sponge is springy when gently pressed.
    2. The pudding is best served warm – with ice cream!
    Close up of baked pudding with the sponge top taken out to show the banana toffee sauce below

    FAQ

    Can I reheat a self saucing pudding?

    Unfortunately no, reheating a self saucing pudding is not advisible. As the cooked pudding sits, the sponge absorbs all the sauce, leaving you with a sticky sponge but no sauce.

    Why is my self saucing pudding dry?

    If you overcook your self-saucing pudding it can dry out, leaving you with just a sponge and no sauce. Cook until a skewer inserted into the centre of the sponge (but don’t push it all the way down) comes out clean, and the top of the sponge is springy to the touch.

    Can I use self raising flour?

    Yes you can. Use the same amount and reduce / leave out the baking powder.

    My recipe tips

    • Preheat your oven and make sure it has reached temperature before placing the pudding in to get the best rise on your pudding and create a light banana butterscotch sponge.
    • Use ripe bananas. Bananas that are spotty with large patches of brown are the best. They are sweeter and create the best sponge texture.
    • The water must be hot when you pour it over the sponge.
    • Gently pour the water over the top of the sponge to avoid breaking the surface if the sponge. The easiest way to do this is to pour it over the back of a spoon.
    • Don’t overcook your self-saucing pudding, as this will reduce the amount of sauce at the bottom of your pudding (and we want as much sauce as possible!)

    Serving Ideas

    • This sticky banana pudding is best served hot, with a scoop of vanilla ice cream or drizzle of cream or custard.

    Storage

    • Fridge: This self saucing banana pudding is best served on the day it is made, but you can store it in the fridge, covered for up to 2 days. The sauce will be absorbed by the banana sponge during this time, but you will still have a delicious banana caramel sponge that will soften slightly when reheated. Or, if you know you aren’t going to eat it in one setting, as soon as you have taken it out of the oven, seperate the sponge layer from the sauce layer and store both in the fridge.
    • Freezer: I do not recommend freezing this pudding.

    More easy dessert recipes

    • Easy Banoffee Pie (Without Condensed Milk)
    • Plum and Apple Crumble
    • San Sebastian Cheesecake
    a serving of the pudding in a white bowl with ice cream

    Banana Self Saucing Pudding

    Author: Robyn

    A soft and light sponge on top of a thick banana caramel sauce pooling at the bottom of the dish make this easy banana self saucing pudding such a delicious recipe for over ripe bananas!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Course Dessert
    Cuisine International
    Servings 8 people
    Calories 365 kcal

    Equipment

    • 23 cm x 23 cm (9 " x9" ) baking dish

    Ingredients
      

    For the banoffee sponge

    • 60g (¼ c) butter, melted and cooled ($0.78 / £0.42)
    • 80g (⅓ c + 2 teaspoons) soft brown sugar, for the sponge ($0.28 / £0.13)
    • 225g (1½ c) plain flour / all purpose flour ($0.27 / £0.14)
    • 2 teaspoons baking powder ($0.20 / £0.06)
    • 125ml (½ c) milk ($0.19 / £0.08)
    • 2 eggs, beaten ($0.70 / £0.36)
    • 2 bananas, mashed (approx ⅔ c) ($1.20 / £0.30)
    • 140g (½ c) golden syrup ($0.91 / £0.28)
    • pinch salt ($0.01 / £0.01)

    For the Sauce

    • 100g (½ c) soft brown sugar for the top / sauce ($0.34 / £0.16)
    • 1½ tablespoons golden syrup, for the top/sauce ($0.17/ £0.05)
    • 2 teaspoons cornflour ($0.05 / £0.06)
    • 550ml boiling water ($0/ £0)
    • butter, for greasing the dish

    Instructions
     

    • Melt the butter, either in a microwave or in a small saucepan. Leave to cool.
    • Preheat the oven to 180˚C fan / 200˚C / 360˚F convection / 390˚F.
    • Lightly grease a 23cm (9 inch) square baking dish with a little butter.
    • Whisk the brown sugar with flour, salt and baking powder in a large mixing bowl.
    • Make a well in the centre and add the cooled melted butter, beaten eggs, milk, mashed bananas and golden syrup.
    • Use a balloon whisk to combine the ingredients.
    • Pour the mixture into the greased baking dish.
    • Sprinkle over 100g (½ c) brown sugar, the cornflour / corn starch and drizzle over 1½ tablespoons of golden syrup.
    • Gently pour over the boiling water (the best way is to pour over the back of a spoon) and bake for 40-45 minutes until a skewer inserted into the middle of the sponge comes out clean – don't push it to the bottom of the dish as you will reach the sauce! The top of the sponge should spring up when gently pressed too.
    • Serve warm with ice cream, custard or cream.

    Notes

    This serves 6-8 people.
    Estimated costs: Australia $5.10. Per serve = $0.64 (based on 8 servings)
    UK £2.05. Per serve = £0.26 (based on 8 servings)
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Bananas – use ripe bananas in this banana butterscotch self saucing pudding recipe. They are not only sweeter, but will break down easier to give a delicious banana flavour to the butterscotch sauce without large lumps of banana.
    Plain flour – or all purpose flour.
    Sugar – soft brown sugar makes a moist sponge and provides that toffee flavour to the sponge and sauce. If you wanted a lighter flavour sponge then you could substitute with white sugar / granulated sugar, however I would recommend you don’t use white sugar to make the sauce as it won’t be as rich and deep in toffee flavour.
    Golden syrup – adds extra caramel flavour to the self saucing pudding, in both the sponge and the sauce. You can easily buy it in the UK, NZ and Australia. If you can’t find golden syrup, you could use honey or maple syrup but they will alter the taste of the pudding slightly.
    Salt – a small pinch of salt brings out the flavours in the sponge.
    Butter – you can substitute with margarine or a vegan alternative.
    Milk – I prefer to use full cream milk (whole milk) however you can use low fat milk too.
    Boiling Water – this makes the sauce.
    Cornflour – also known as corn starch, this helps thicken the sauce.
    Preheat your oven and make sure it has reached temperature before placing the pudding in to get the best rise on your pudding and create a light banana butterscotch sponge.
    Use ripe bananas. Bananas that are spotty with large patches of brown are the best. They are sweeter and create the best sponge texture.
    The water must be hot when you pour it over the sponge.
    Gently pour the water over the top of the sponge to avoid breaking the surface if the sponge. The easiest way to do this is to pour it over the back of a spoon.
    Don’t overcook your self-saucing pudding, as this will reduce the amount of sauce at the bottom of your pudding (and we want as much sauce as possible!)
     

    Nutrition

    Calories: 365kcalCarbohydrates: 69gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 59mgSodium: 187mgPotassium: 207mgFiber: 2gSugar: 43gVitamin A: 292IUVitamin C: 3mgCalcium: 113mgIron: 2mg
    Keyword banana pudding, banoffee self saucing pudding, brown banana recipe

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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