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Again in the theme of self-saucing puddings this is a firm favourite in the PamperedByKirsty household since I saw it on TV about 10 years ago now! It’s a very odd thing to do to put a syrup over a sponge, but the result of the lovely crisp topped sponge with a glorious banana infused butterscotch sauce on the bottom is gorgeous. If you’ve got some bananas that are heading towards over-ripe this is a great way to use them up. These proportion will serve 8 when cooked in the Deep Covered Baker, but you can do a half portion in the Round Covered Baker if it would suit your household better.
Ingredients
250 g plain flour
230 g caster sugar
2tbsp baking powder
4 ripe bananas, mashed,
400 ml milk
170 g unsalted butter, melted
2 eggs, lightly beaten
2 tsp vanilla extract
For the topping
280g soft brown sugar
8 tbsp golden syrup (the Measure-All Cup is indispensable here)
5o0 ml boiling water
Pre-heat the oven to 180c / 160c fan / Gas 4.
Sift the dry ingredients into a mixing bowl (flour, salt, sugar and baking powder)
Add mashed banana, milk, egg, melted butter and vanilla to a jug and stir to combine, then add to dry ingredients and mix together.
Pour cake mix into baking dish and set aside.
Place the boiling water, syrup and sugar into a saucepan and bring to the boil.
Pour syrup over the cake (VERY CAREFULLY) and place into the pre-heated oven for 30-40 minutes until crisp and golden on top and the syrup is bubbling up the sides.
Credit where credit is due! This is Bill Granger’s recipe originally, seen on the telly in the Bill’s Food series. There is an accompanying book, which may or may not feature the original recipe!
