This dessert is pure magic, when the new sugary combination will get poured over the pudding batter, it'll sink to the underside and create a puddle of runny caramel sauce

• Preparation and cooking time
  • Prep:20 minutes
  • Prepare dinner:1 hr and 10 minutes
• Straightforward
• Serves 6 – 8

Commercial(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”inline”,”index”:”1″,”searchTerm”:null,”fullSearchTerm”:null}));AlternativesComplete the dish

Components

• 100g butter, melted, plus additional for greasing
• 275g self-raising flour
• 1 tsp baking powder
• 300g mushy gentle brown sugar
• 100g pecans, chopped
• 4 small bananas
• 250ml full-fat milk
• 3 massive eggs
• 2 tbsp bourbon or darkish rum
• 4 tbsp golden syrup
• ice cream or custard, to serve

(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”below-ingredients”,”index”:1,”searchTerm”:null,”fullSearchTerm”:null}));

Methodology

• STEP 1

  Boil the kettle and warmth oven to 180C/160C fan/fuel 4 . Grease an oblong baking dish with butter (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, many of the pecans (save a handful) and 1/ 2 tsp salt right into a bowl. Mash one banana in one other bowl, add the butter, milk, eggs and bourbon and whisk collectively. Pour the moist substances into the dry and blend properly. Scrape into the baking dish and degree the floor.

• STEP 2

  Slice the remaining bananas lengthways and place on high of the pudding batter, reduce -side up. Scatter over the remaining pecans. Combine the remaining 160g sugar with the golden syrup , add 300ml boiling water and stir till the sugar dissolves. Pour the new liquid over the pudding, then placed on the center shelf of the oven and bake for 1 hr till the highest is about and the sauce is beginning to bubble across the edges. Serve with ice cream or custard, or each.