|250 ml||flour — cake|
|10 ml||baking powder|
|salt — just a pinch|
|30 ml||brown sugar|
|15 ml||golden syrup|
|ice cream — or whipped cream|
the oven to 180°C.
a medium ovenproof dish with nonstick spray.
1 PUDDING Cream
the butter and sugar together until fluffy.
the eggs to the mixture one at a time, whisking after each addition.
the flour, baking powder and salt into a separate bowl then gradually add to
the egg mixture, alternating with the amasi.
the batter to the prepared dish and bake for 25-30 minutes or until light brown
and cooked through.
4 CARAMEL BANANAS Halve one banana lengthways and sprinkle the cut sides with half the
a pan with nonstick spray and put the bananas in the pan, sugar side down.
until caramelised, remove and set aside.
the rest of the bananas.
the butter in the same pan and add the rest of the sugar and the golden syrup.
until the sugar has started to melt then add the sliced bananas.
until soft and caramel coloured.
TO SERVE Spoon the sliced banana caramel over the pudding, top with the banana
halves and serve with ice cream or whipped cream.