Banana, caramel and malt self-saucing pudding

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Phoebe Wood and Georgie Esdaile’s banana, carmel and malt self-saucing puddings is perfect for a quiet night in.


1/3 cup (80g) brown sugar, plus 3/4 cup (170g) extra
11/2 cups (225g) plain flour
21/2 tsp baking powder
1/2 cup (125ml) milk
60g unsalted butter, melted and cooled, plus extra to grease
2 eggs
2 medium ripe bananas, mashed (you will need 1 cup)
1/3 cup (100g) malt extract, plus 2 tbs extra
2 tsp cornflour
Double cream, to serve


Preheat oven to 180°C. Grease a 23cm square baking dish with butter.
Place sugar, flour and baking powder in a large bowl and whisk to combine. Make a well in the centre. Add milk, butter, eggs, banana and malt extract and whisk to combine. Pour into prepared dish. Sprinkle over the extra 3/4 cup brown sugar, sift over the cornflour, and drizzle over the extra malt extract. Pour over 2 cups (500ml) boiling water.
Bake for 40-45 minutes, until a skewer inserted into the cake layer comes out clean. Serve warm with double cream.

Credits: Delicious