This pudding is best served warm, straight from the oven. A simple scoop of vanilla ice cream or pouring over some cream cuts through the richness beautifully. It also pairs nicely with a cup of tea or coffee for an afternoon treat.
Ingredients
- 2 ripe bananas
- 1 cup (130 g) self-raising flour
- 1/3 cup (65 g) brown sugar, packed
- 40 g (3 tablespoons) melted butter
- 1/2 cup (120 ml) milk
- 2 tablespoons (40 g) black treacle, divided
- 1/3 cup (65 g) extra brown sugar
- 1 cup (240 ml) hot water
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F) and lightly grease an 8 x 8-inch (20 x 20 cm) baking dish.
- Peel and mash the bananas in a bowl until mostly smooth but with a few small lumps—this adds nice texture.
- Add the self-raising flour, 1/3 cup (65 g) brown sugar, melted butter, milk, and 1 tablespoon (20 g) black treacle to the mashed bananas. Stir gently until just combined. Avoid overmixing so the cake remains tender.
- Pour the batter into the prepared baking dish and spread evenly.
- In a separate bowl, combine the extra brown sugar, the remaining 1 tablespoon (20 g) black treacle, and 1 cup (240 ml) hot water. Stir to dissolve the sugar as much as possible.
- Slowly pour this hot liquid over the back of a spoon onto the batter. This technique helps the sauce to layer underneath, instead of soaking in immediately.
- Place the dish in the oven and bake for 30 to 35 minutes until the pudding has risen above the sauce and a skewer inserted in the cake part comes out clean or with just a few moist crumbs. The top should be golden but soft.
- Remove from the oven and allow it to sit for 5 minutes – the sauce will thicken as it cools slightly, perfect for serving.
