Banana Butterscotch Pudding

This recipe for banana butterscotch pudding seemed too easy to be true. Honestly, I found the method a bit weird too. Read on and you'll know why. With all the uneasiness around the recipe, I still went ahead to try it out, without thinking twice, in fact, I baked it twice, two batches for a lunch we were going to. The only reason I wasn't jittery about it, is because it's a Rachel Allen recipe and I love Rachel Allen. Scroll through the baking section and you'll find quite a few Rachel Allen recipes. Date bars and Peanut blondies are couple of my favourites.

This batter takes just 10 mins and a whisk to make. Sometimes that's the best part of a recipe, that it doesn't need an electric beater, which means less cleaning and who doesn't love that.

This is a kind of odd recipe. For starters, it uses 3 tbsp of baking powder. That does sound like a lot, in fact that's how much I'd use in  a month of baking. Put your doubts aside and use it all though, 3 whole tablespoons of it, coz Mrs. Allen said so. The butterscotch sauce for the pudding is the easiest part of the recipe and it goes into the oven dolloped all over the batter to bake. Yup, you heard that right. Once the pudding batter is ready and in the dish, make the sauce and then gently pour it all over the uncooked batter. You'll see the pudding slowly bubble up, ( and your heart skip a beat) making place for all the sauce. It'll look like a lot, but it will settle down all at the bottom when you bake it.

And like all warm puddings, this goes great with vanilla ice cream!!!!! Butterscotch ice cream? Even better!!!!! You can make the pudding in advance, even a day. Making the pudding a bit in advance lets the pudding soak up all the sauce, and if served immediately, you probably will have a runnier sauce to serve. Both options seems equally enticing. So I wouldn't worry too much about it.

Banana Butterscotch Pudding

Ingredients :

For the pudding

125 gms flour

3 tbsp baking powder

1/2 cup sugar

1 egg

2 bananas

85 gms butter, melted

1 cup milk

1 tsp vanilla essence

For the sauce

1/2 cup brown sugar

175 mls water

2tbsp golden syrup

1. Preheat the oven to 180 as you get started on the pudding.

2. In a bowl, whisk the flour, baking powder and sugar. Keep aside.

3. In another bowl, using a fork , mash the banana, beat in the egg, stir in the butter, milk and essence.

4. Add the wet ingredients to the dry and whisk it till you find no lumps. Use a spatula to give a god final stir.

5. Pour the batter in a baking dish. I used a 9 inch round  ceramic dish.  Set this aside as you quickly make the sauce.

6. Mix the ingredients for the sauce and bring to a boil . Pour the sauce gently over the pudding batter.

7. Bake the pudding for about 45-60 mins. When the pudding is ready, the top will be spongy to touch.

8. Serve warm with ice cream.