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Banana Caramel Pudding
Serves 6-8
Ingredients
- 75g Butter, plus extra for greasing baking pan
- ½ cup Brown Sugar
- 2 Bananas, sliced
- 1/3 cup Walnut pieces
- 150g Butter, extra
- 1 cup Brown Sugar, extra
- 1 tsp Vanilla Essence
- 2 Eggs
- 1¼ cups Rice Flour
- 1½ tsp Baking Powder
- whipped cream to serve
- Caramel Sauce
- ¾ cup each: Cream, Brown Sugar
- 150g Butter
- 1 tsp Vanilla Essence
How to Use up Your Fruit and Vegetables
Method
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Preheat the oven to 170ºC. Grease a 22cm round baking tin with butter. (Do not use a spring-form tin as the mixture may leak.)
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Place the brown sugar and butter in a small saucepan over a medium heat and stir until the butter has melted. Remove from the heat and set aside.
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Arrange the banana slices in the bottom of the dish. Place the walnut pieces in any gaps. Pour over the brown sugar and melted butter.
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Cream the extra butter and the sugar with an electric beater until light and fluffy. Beat in the vanilla essence.
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Add the eggs, one by one, beating well after each addition. Fold in the flour and the baking powder. Spread the batter over the top of the bananas – the mixture will be very soft.
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Bake in the preheated oven for about 35 minutes, or until the pudding is cooked.
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Leave the pudding in the baking tin for about 5 minutes before turning it out onto a serving dish. Serve with lightly whipped cream and the Caramel Sauce.
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To make the Caramel Sauce: place cream, sugar, butter and vanilla essence into a saucepan. Stir over a low heat until the butter has melted. Bring to the boil then turn down the heat and simmer for 5 minutes, or until the sauce has thickened slightly.
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Courtesy of Food Magazine. Recipe by Lynley Allen. Photography by Shaun Cato-Symonds.
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