This week’s recipe comes from www.bestrecipes.com.au
Inspiration: 4 very ripe bananas sitting on the bench-top and people coming for an impromptu dinner in half an hour!
1C caster sugar
1C self-raising flour
1t baking powder
1C mashed over-ripe bananas**
Whipped cream and extra sliced banana to decorate
1C caster sugar
*I made double the recipe as we had a bit of a crowd. I used 6 eggs (instead of 8) and 1/3C milk. I don’t know if this is what Margaret Fulton would recommend, but it worked for me :->
**Double recipe – I used 4 squishy bananas
- Lightly grease a 22cm cake pan (or in my case a lamington size pyrex dish for a double recipe). Cover base with baking paper if you want to save on some scrubbing later (unlike myself who didn’t read the instructions!).
- Beat butter and sugar until light and fluffy in your electric mixer.
- If your 5 year old has been helping you “mash” the bananas, then add them to the mixer at this stage to finish the process!
- Beat in eggs, one at a time, until combined.
- Fold in sifted dry ingredients.
- Fold in bananas (if you didn’t have a 5 year old helping you!).
- Pour into prepared pan.
- Cook at 180C for about 1 hour or until a skewer comes out clean from the middle of the pudding.
- Combine sugar and water in pan. Stir over low heat, without boiling, until sugar is dissolved.
- Bring to boil and boil uncovered, without stirring, until golden brown. Cool slightly.
- Stir in butter until melted and then gradually stir in cream.
Serve slices of the pudding with warm caramel sauce drizzled on top.
If you are feeling super-creative, then decorate with whipped cream and sliced banana!
Don’t let these gross pictures put you off! It will really be yummy when it is cooked!!