Saturday, April 24, 2010

Banana Pudding with Caramel Sauce


This week’s recipe comes from

Inspiration: 4 very ripe bananas sitting on the bench-top and people coming for an impromptu dinner in half an hour!

250g butter

1C caster sugar

4 eggs*

1C self-raising flour

1t baking powder

1C mashed over-ripe bananas**

Whipped cream and extra sliced banana to decorate


Caramel sauce

1C caster sugar

1C water

50g butter

1/2C cream


*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

  1. 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!).
  2. Beat butter and sugar until light and fluffy in your electric mixer.
  3. 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!
  4. Beat in eggs, one at a time, until combined.
  5. Fold in sifted dry ingredients.
  6. Fold in bananas (if you didn’t have a 5 year old helping you!).
  7. Pour into prepared pan.
  8. Cook at 180C for about 1 hour or until a skewer comes out clean from the middle of the pudding.
Caramel sauce:
  1. Combine sugar and water in pan. Stir over low heat, without boiling, until sugar is dissolved.
  2. Bring to boil and boil uncovered, without stirring, until golden brown. Cool slightly.
  3. 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!


P1120536My little helper “lightly” greasing the pan!







Don’t let these gross pictures put you off! It will really be yummy when it is cooked!!

P1120541 P1120543

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