Bill Granger’s Banana Butterscotch Pudding
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, fruity, rich, sweet
Type of Dishdessert, pudding
- 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
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.
2006 Rachel Allen