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.

Birthday Weekend

I hope everyone had a great weekend. Every now and again when we get a free weekend from birthday parties. drinks and dinners, we head south to the Gold Coast. This weekend saw us celebrating two of my brother's birthdays there.

I decided to make a banana and choc chip birthday cake as I have so many bananas in my freezer that they are taking over the place.

I find it is easier to google a recipe than to look one up in one of my recipe books. Anyone else like that? Found this one and it is very easy and very delicious. I added the choc chips to it myself. My husband who is not a dessert person (don't worry I make up for both of us) proceeded to eat 2 pieces. And my son complained prior about not wanting the passionfruit icing and then licked his plate clean!

INGREDIENTS

150g butter
1 1/3 cups (275g) firmly packed brown sugar
1 egg
1¼ cups (185g) plain flour
¾ cup (110g) self-raising flour
1 teaspoon bicarbonate of soda
1 cup mashed banana (4 small or 3 large bananas)
2 tablespoons milk

Passionfruit icing
1 cup (160g) icing sugar mixture
2 teaspoons soft butter or margarine
1 tablespoon passionfruit pulp (1 large passionfruit)

METHOD

Preheat the oven to moderate (180°C). Grease a 20cm baba cake pan or a deep 20cm round cake pan.

Beat the butter and sugar in a small bowl with an electric mixer until fluffy. Add the egg and beat until combined. Stir in the sifted dry ingredients then the banana and milk. Spread the mixture into the prepared pan. Bake in a moderate oven for about 50 minutes. Turn onto a wire rack to cool.

Spoon passionfruit icing over the cooled cake; allow to set.

For the passionfruit icing, sift icing sugar into a heatproof bowl. Stir in the butter and passionfruit to form a firm paste. Stir icing over pan of simmering water (or microwave on high for about 20 seconds) until the icing is a pouring consistency. Use immediately.