Sticky Banana Pudding with Butterscotch Sauce


File this recipe under OMFG, because Sticky Banana Pudding with Butterscotch Sauce is really, really good.

2 Cups Self Raising flour
1/2 teaspoon bi carb soda
1 tspn cinnamon
150gm butter
1 Cup brown sugar
3 eggs
2-3 mashed bananas
1/3 Cup sour cream
1/3 Cup milk

Beat the butter and sugar until creamy, then add the eggs one at a time. Stir in half the flour, half the banana, all of the sour cream and milk, then the remainder of the flour and banana.

Bake in a large, lined casserole or cake tin at 170 degrees Celsius for one hour and ten minutes. Stand for ten minutes before turning out onto a plate to serve.


Serve with Butterscotch Sauce and cream or ice cream.

Butterscotch Sauce

1 Cup brown sugar
1 Cup cream
125gm butter
1 tspn cinnamon


Stir all ingredients together in a pan until the sugar dissolves, then simmer, stirring for three minutes.

Pineapple Upside Down Pudding

Pineapple Upside Down pudding

3 tspns butter
1/2 Cup brown sugar
can of sliced pineapple
glace cherries

Grease and line a deep round cake tin.
Melt the butter and mix with the brown sugar. Spread the brown sugar mixture over the base of the cake tin and then arrange the sliced pineapple and glace cherries over the top.

Pineapple Upside Down pudding3

80 gm butter
1/2 Cup caster sugar
2 eggs
1 and a 1/4 Cups self raising flour
1/2 Cup pineapple juice

Cream the butter and sugar, then beat in the eggs one at a time.

Using a metal spoon, alternately mix in the flour and pineapple juice.

Pineapple Upside Down pudding2

Pour the batter over the pineapple and cherries and bake at 180 degrees Celsius for 45 minutes.

Serve warm with cream.