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Baked banana pudding


  • Preheat oven to 180°C fan forced (200°C normal).
  • Gently melt 50 gm butter in a pot. Then add 50 gm brown sugar and gently cook until it dissolves, continually stirring with a wooden spoon.
  • Add the golden syrup and 125 ml thickened cream. Stir and gently simmer for 1 min. Then remove from the heat.
  • Cream the remaining butter and brown sugar until fluffy in a large bowl using a hand mixer.
  • Add the eggs with the mashed banana and stir with a wooden spoon until well combined.
  • Then sift the flour and baking powder into the bowl and gently fold in.
  • Put one-third of the toffee sauce into a lightly oiled ovenproof dish, top with half of the banana batter and then another third of the toffee. Spoon the remaining batter on top and then the rest of the sauce. Cook in the oven for about 40-50 mins until golden and a skewer comes out clean. Set aside to cool for a few minutes.
  • When ready, cut the pudding into wedges and serve with a sprinkling of icing sugar and a dollop of extra thick cream on the side.
  • from "One Perfect Ingredient" by Marcus Wareing


  • 200 gm unsalted butter, softened
  • 200 gm brown sugar
  • 3 tbsp golden syrup, warmed
  • 125+ ml thickened cream
  • 3 eggs, beaten
  • 2-3 very ripe bananas, mashed
  • 150 gm plain flour
  • 1 tspn baking powder
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm