Banana Butterscotch Self- Saucing Pudding

Very Delicious and Easy. Just what I need!

1 cup (150g) self-raising flour
¼ cup (55g) firmly packed brown sugar
¼ cup (90g) golden syrup
1 medium (200g) over-ripe
banana, mashed
1 teaspoon vanilla essence
1 egg
60g butter, melted, cooled
cream or vanilla ice-cream, to serve
sauce
1 tablespoon cornflour
¼ cup (55g) firmly packed brown sugar
1/3 cup (115g) golden syrup
1½ cups (375ml) boiling water

METHOD

Preheat the oven to 180°C (160°C fan-forced). Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil.

Sift flour into a medium bowl. Add the sugar and stir to break up any lumps. Whisk syrup, banana, essence, egg and butter in a jug. Add to the dry ingredients; use a whisk to stir to a smooth batter. Pour into prepared dish and smooth surface with the back of a spoon.

Sauce
Sift the cornflour into a bowl. Add the sugar and stir to break up any lumps. Sprinkle evenly over the surface of the batter.

Combine the golden syrup and boiling water in a jug; pour evenly over the cornflour and sugar mixture in the dish. Bake for 45 minutes or until the cake topping is firm. Serve with cream or vanilla ice-cream.