Banana butterscotch pudding
Feel like something sweet? Then this banana butterscotch pudding is the perfect comfort dessert. It combines the flavour of banana bread with the gooey goodness of butterscotch sauce.
Tip - To make this recipe egg free, you can replace the egg with a commercial egg replacer. I used the equivalent of two eggs’ worth of the replacer.
|190 g||Gluten-free flour|
|3 tsp||Gluten-free baking powder|
|200 g||Firm banana, mashed|
|1 large||Egg, beaten|
|1 tsp||Vanilla essence|
|100 g||Dairy-free spread, or butter, melted|
- Preheat oven to 180°C (350°F) bake function. Place the oven rack in the centre of the oven. Grease a 2-litre capacity ovenproof baking dish.
- Mix the flour and baking powder in a large mixing bowl. Add the banana, egg, vanilla essence, milk and dairy-free spread or butter, and mix until well combined. Spoon into the prepared dish.
- Combine the brown sugar and cornflour in a small bowl. Sprinkle evenly over the pudding mixture.
- In a medium-sized bowl, mix together the boiling water, golden syrup and maple syrup. Gently pour over the pudding (pour onto the back of a dessertspoon to disperse the liquid).
- Bake in the preheated oven for 30–40 minutes, until a skewer inserted into the centre of the pudding comes out clean and the top is golden brown. It’s okay if the pudding is wobbly.
See more of Alana Scott's gluten-free recipes from "The Gut Friendly Cookbook"