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Bill Granger’s Banana Butterscotch Pudding

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.

Serves6

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish

Mealdinner

Taste and Texturebuttery, fruity, rich, sweet

Type of Dishdessert, pudding

Ingredients

  • 1 c (4 oz) all purpose flour
  • 1 tbsp baking powder
  • ½ c (4 oz) superfine sugar
  • 1 egg, beaten
  • 1 banana, mashed
  • 1 c milk
  • 1 tsp vanilla extract
  • 6 tbsp (¾ stick) butter, melted
  • ½ c (4 oz) light brown sugar
  • 2 tbsp corn syrup
  • 2/3 c boiling water
  • Softly whipped cream or vanilla ice cream

Instructions

Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, the mashed banana, milk, vanilla extract and melted butter. Pour into the dry ingredients and stir to mix until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle it all over the pudding. Bake in the preheated oven for 30-40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready-it sits quite happily.

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