Banana Pecan Bourbon Self‑Saucing Pudding

• butter↗100г g

  melted, plus extra for greasing

• self‑raising flour275г g
• baking powder↗1 ч. л. tsp
• light brown sugar↗300г g
• pecans↗100г g

  chopped

• small bananas4
• whole milk↗250мл ml
• large eggs↗3
• bourbon↗2 ст. л. tbsp

  or dark rum

• golden syrup↗4 ст. л. tbsp
• ice cream

  or custard, for serving

Step-by-step instructions

1. 1

   Pour water into a kettle and preheat the oven to 180 °C (160 °C for convection, gas 4). Grease a rectangular pan (20 cm × 28 cm, depth 4 cm) with butter. In a large bowl sift the flour with the baking powder, add 140 g sugar, most of the chopped pecans (reserve a handful) and ½ tsp salt. In a separate bowl mash one banana, add melted butter, milk, eggs and bourbon, whisk until smooth. Pour the wet mixture into the dry ingredients, quickly stir with a spatula to avoid lumps. Transfer the batter to the prepared pan and smooth the surface.

2. 2

   Slice the remaining bananas lengthwise, place them cut‑side up on the batter, and sprinkle with the remaining pecans. In a saucepan combine the remaining 160 g sugar with golden syrup, add 300 ml boiling water, bring to dissolve while stirring constantly. When the syrup boils, remove from heat. Pour the hot liquid evenly over the pudding. Place the pan on the middle rack of the oven and bake for 1 hour until the top is browned and the sauce begins to bubble at the edges. Serve warm with ice cream or custard.