Banana & Butterscotch Self-Saucing Pudding

Utter bliss. I rushed this out for photography before the nutty caramel nice cream (recipe next) melted and slid off, and ended up liking the photo where it did the most. πŸ˜‚

This is a non-vegan recipe that I’ve converted so it’s vegan. The only change is that there’s no butter or egg, which makes practically zero difference.

THE STATS

Approximate cost to buy everything: $15, plenty of leftovers as always

Will serve: 6-8

Time taken: 50 minutes, 40 of which is oven time

The protein, iron and calcium I’m not getting from meat? Haha no

Ingredients

Pudding

1 cup self-raising flour
1/4 cup brown sugar
1/4 cup golden syrup
1 mashed overripe banana
1 tsp vanilla essence
1 tbsp dairy-free yoghurt mixed with 1 tsp cornflour and 1 tsp baking powder
4 tbsp vegetable oil of choice

Sauce

1 tbsp cornflour
1/4 cup brown sugar
1/4 cup golden syrup
1 1/2 cups boiling water

Method

Preheat oven to 180*C.

Sift flour and sugar together in a large bowl. In a separate bowl, mix golden syrup, mashed banana, vanilla, cornflour-powder yoghurt and oil. Pour wet mixture into dry mixture and stir until combined.

For the sauce, combine golden syrup and boiling water in a small jug.

Place a pie dish on an oven tray (this just makes it easier to carry when there’s boiling water in it). Pour pudding batter into the pie dish. On top, evenly sprinkle the cornflour and brown sugar. Very gently pour the syrup water evenly over this.

Place pudding in oven and bake for 40 minutes or until cake is cooked when tested with a skewer. The sauce will be nicely thickened underneath the pudding and can be spooned out as desired.

Serve immediately with nutty caramel nice cream.

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