Small batch recipe for self saucing banana pudding. This soft and squidgy pud is one of the coziest and most comforting bakes you will ever make! With a hidden pool of sticky, caramel- like sauce underneath, it gives the traditional banana bread a run for its money!
The magic of self saucing pudding
If you never made self saucing pudding, you have been seriously missing out! It may look quite innocent at first glance, but don't let it fool you! Underneath that squidgy and moist sponge is a hidden pool of sticky, sweet and indulgent sauce, which makes this bake impossible to resist.
What is really great about this recipe is how incredibly easy it is to make. You don't even need a mixer, just a couple of bowls and a baking dish.
It is made of a very simple batter, topped with banana and chopped pecans and covered with a hot liquid mix of brown sugar and golden syrup. As the pud bakes, the liquid sinks to the bottom and thickens underneath to create this sticky, utterly delicious sauce.
How to make this pud
Just like my Lemon Drizzle, this is a small batch recipe that is perfect for 2- 4 people. It comes together in less than 10 minutes and requires only 10 basic ingredients.
To make it, you will need small, heat-proof oven dish, ideally rectangular, but any shape will do. My dish was 22cm long and 14cm wide, as well as 5cm deep and it is just perfect for this recipe.
You will start with greasing the dish with some butter, then simply mix the dry ingredients, using only half of the sugar (the other half is reserved for the sauce). If using pecans, save a small handful for the topping.
After that, you will mix the wet ingredients. Mash the banana, add melted butter (make sure it's not too hot), add milk and vanilla and whisk it all to combine. Pour the wet ingredients into dry, and mix together. Transfer the batter to prepared baking dish. Top it with banana sliced in half and the remaining pecans.
Lastly, to make the sauce, you will mix the reserved sugar with golden syrup and boiling water. Stir it until the sugar dissolves, then gently pour it over the top of the pudding. Don't worry, it may look a bit strange at this point, but it will all come together nicely at the end!
Bake it for 30-35 minutes, or until the top of the pudding is set and the sauce is bubbling out on sides.
Best way to serve
Just like any self saucing pudding, it should always be served straight away, while still hot. Enjoy it with a scoop of ice cream, some custard or some cream.
If you leave the pudding to sit for too long, the sauce will get absorbed by the sponge. This recipe is not suitable for making in advance or freezing it.
Extra tips for success
- Use the oven dish that is slightly deeper- This self saucing pud will rise and puff up a bit as it bakes, so it's best to have a deeper dish. Also, if you are using baking dish that is significantly smaller or larger in size, remember that you will have to adjust the baking time.
- Go for ripe bananas- Just like with any baking recipe that uses bananas, make sure you use the ripe ones. Spotty ones that are turning brown will work best.
- Avoid breaking the surface of the batter- When pouring the hot liquid mix over the top of the pudding, do it slowly and gently. Pour it over the back of the dessert spoon, which will prevent breaking the surface.
As always, thanks for tuning in to today's recipe. Remember to leave me a comment and a rating below, if you try this or any other of my recipes. Your feedback is really valuable to me and to the other readers.
Self Saucing Banana Pudding
- small rectangular oven dish (mine was 22cm x 14cm and 5cm deep/ 9"x 6")
- mixing bowl x 2
- 50 g unsalted butter melted, plus extra for greasing
- 135 g self-rising flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 150 g soft light brown sugar
- 50 g pecans chopped
- 2 small bananas
- 125 ml milk of choice
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoon golden syrup *see notes for the alternatives
- Preheat the oven to 180C (160C fan). Butter the small, rectangular oven dish and set it aside. Bring the kettle with water to boil.
- In a large bowl, mix together the flour, baking powder, salt, half of sugar (75g) and chopped pecans (save a small handful for the topping). In a separate bowl, mash the banana, add melted butter, milk and egg and whisk to combine. Add the wet ingredients to dry, stir well and transfer to the baking dish. Smooth the top with spatula. Cut the remaining banana in half lengthways, then place it on top of the batter, cut side up. Scatter the remaining pecans on top.
- Mix the remaining sugar with 150ml of boiling water and golden syrup. Stir it well to dissolve the sugar. Pour the liquid over the top of the pudding batter over the back of dessert spoon (this will prevent the surface of the batter breaking). Place in the oven and bake for 35 minutes, or until the top is set.
- Remove from the oven and serve while hot, with ice cream, cream or custard.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- If you use baking dish that is significantly smaller or larger in size, baking times will have to be adjusted. The pud is ready when the top is set and the sauce is bubbling on sides.
- Ripe bananas will work best in this recipe.
- If no golden syrup is available, you can substitute it with dark corn syrup or honey.