Banana Butterscotch Pudding

Banana Butterscotch Pudding sounds like an unusual thing to finish off a weekend of walking through tunnels, but it is winter here in New Zealand and it was just the thing to warm up. I feel like this is ‘what I did over the weekend’ time on most of my posts at the moment, but I have been doing a lot and I might as well share photos of my explorations. You see, even if I’m not getting on a plane, passport in hand, I’m exploring often. A month doesn’t usually go by without me driving off somewhere an hour or two away and wandering through landscapes new or old. This weekend was no exception.

Some friends have had their cousin from America over and we decided to go for a walk through some old tunnels on a walk called the ‘window walk’ from the days when the Karangahake gorge (a mouthful I know) was a gold mine. It has one of the deepest pieces of history in New Zealand and there are still pieces of the old gold mine that surrounds the many walks you can do there.

We wandered through several dark tunnels with flashlights in hand and then next to the flowing river for a few hours, bypassing muddy patches, carefully jumping and stepping into shallow puddles and following the rustle of a river nearby.

First Steps of the tunnel walk

Looking Up and Out

Sculpted Rock

Needless to say, after walking for two hours and having had no lunch we were all groaning of hunger by the end. Once we stepped out of the large park, it was time for dessert.

It’s been a while since I’ve made a pudding, this ones perfect if you have some banana’s laying around and you want something a little different.

Banana Butterscotch Pudding
Adapted from Bill Granger’s Simply Bill Book
Serves 6

Ingredients:
Banana Cake
2 1/4 cups flour
2 teaspoons baking powder
1/3 cup superfine/caster sugar
1/4 teaspoon salt
100 grams/3.5 ounces butter, melted
3/4 cup milk
2 frozen banana’s, pureed
1 egg
1 teaspoon vanilla extract
Sauce
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 tablespoons pouring cream
1 1/2 cups hot water

Directions:
Grease a porcelain or glass dish and preheat the oven to 180°C/350F.

Sift the flour, baking powder in a bowl. Add the salt and sugar and stir to combine, making a well in the center.

Add the milk, butter, vanilla extract, egg and mashed banana’s into the center of the flour mix.

Fold until well combined and a smooth mixture that is slightly thinner than a cake batter.

Pour into the baking dish and set aside as you make the sauce.

Place the water, sugar and cream in a saucepan and heat on medium to high stirring as the sugar dissolves.

When it’s at a rolling boil stir to ensure the sugar has dissolved.

Carefully pour the sauce onto the back of a tablespoon (this ensures it runs smoothly onto the pudding).

Place in the oven and bake for approximately 55 minutes or until a skewer comes out clean.

Serve warm with some pouring cream or ice cream.

Yield: Serves 6

Banana Butterscotch Pudding

Banana Butterscotch Pudding

Fudgy banana pudding with a butterscotch sauce, this one is a good winter warmer

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • Banana Cake
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/3 cup superfine/caster sugar
  • 1/4 teaspoon salt
  • 100 grams/3.5 ounces butter, melted
  • 3/4 cup milk
  • 2 frozen banana’s, pureed
  • 1 egg
  • 1 teaspoon vanilla extract
  • Sauce
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 tablespoons pouring cream
  • 2 cups hot water

Instructions

    1. Grease a porcelain or glass dish and preheat the oven to 180°C/350F.
    2. Sift the flour, baking powder in a bowl. Add the salt and sugar and stir to combine, making a well in the center.
    3. Add the milk, butter, vanilla extract, egg and mashed banana’s into the center of the flour mix.
    4. Fold until well combined and a smooth mixture that is slightly thinner than a cake batter.
    5. Pour into the baking dish and set aside as you make the sauce.
    6. Place the water, sugar and cream in a saucepan and heat on medium to high stirring as the sugar dissolves.
    7. When it’s at a rolling boil stir to ensure the sugar has dissolved.
    8. Carefully pour the sauce onto the back of a tablespoon (this ensures it runs smoothly onto the pudding).
    9. Place in the oven and bake for approximately 55 minutes or until a skewer comes out clean.
    10. Serve warm with some pouring cream or ice cream.

Notes

Adapted from Bill Granger's Simply Bill Book

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