Self-Saucing Banana Butterscotch Pudding Recipe

Name: Self-Saucing Banana Butterscotch Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups self-raising flour; ⅓ cup brown sugar, packed; ¼ teaspoon salt; 1 orange, zest of, finely grated; ½ teaspoon cinnamon or ½ teaspoon cardamom; ⅓ cup raisins; 1 banana, very ripe and mashed; 3 tablespoons butter, melted; 1 egg; 1 cup milk; 1 cup boiling water; 2 tablespoons butter, melted; ½ cup brown sugar; 1 banana

Servings: persons

1 ¼ cups self-raising flour
⅓ cup brown sugar, packed
¼ teaspoon salt
1 orange, zest of, finely grated
½ teaspoon cinnamon or ½ teaspoon cardamom
⅓ cup raisins
1 banana, very ripe and mashed
3 tablespoons butter, melted
1 egg
1 cup milk
1 cup boiling water
2 tablespoons butter, melted
½ cup brown sugar
1 banana

1
Preheat oven to 180 degrees Celsius.
2
Slice the banana thinly and place in the abse of a 6 cup capacity baking dish.
3
Combine the flour, brown sugar, orange zest, cardamon or cinnamon and raisins in a bowl, breaking up clumps of raisins.
4
Stir the mashed banana, butter, egg and milk together in a bowl and using a large metal spoon, fold into the flour.
5
Pour the batter over the sliced banana.
6
Topping: Put the boiling water, butter and brown sugar in a jug and stir to dissolve the sugar.
7
Gently pour the topping over the pudding.
8
If you pour it over the back of a spoon, the topping will evenly distribute without damaging the top of the batter.
9
Bake for 40 minutes until the pudding is firm to touch and is pulling away from the sides of the dish.
10
The top will have cracks in it.
11
To Serve: Dust the pudding with icing sugar and serve with ice cream, soft whipped cream or Greek Yogurt.

1097

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups self-raising flour, ⅓ cup brown sugar, packed, ¼ teaspoon salt, 1 orange, zest of, finely grated, and more.

Yes, Self-Saucing Banana Butterscotch Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Self-Saucing Banana Butterscotch Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions