Banana Caramel Self Saucing Pudding - cooking recipe

Ingredients

125 g all-purpose flour
125 g white sugar
3 teaspoons baking powder
1 banana, mashed
200 ml milk
85 g unsalted butter, melted,plus extra for greasing
1 egg, lightly beaten
1 teaspoon vanilla extract
150 g light muscovado sugar
4 tablespoons golden syrup
vanilla ice cream, to serve

Preparation

Heat the oven to 180*C.
Sift the flour into a bowl with the sugar, baking powder and a pinch of salt.
Add the banana, milk, butter, egg and vanilla extract and whisk until well combined.
Pour the mixture into a buttered 1.
5 litre baking dish.
To make the sauce, put the light muscovado sugar, golden syrup and 250 ml water in a small pan and bring to the boil.
Pour the boiling mixture carefully over the pudding.
Bake for 30 to 40 minutes until it springs back when lightly pressed.
Vanilla ice cream is just right with this hot sticky pudding.