Upside down banana pud
- Preheat oven to 140°C fan forced (160°C normal).
- Soak the sultanas in the rum for about 30 mins until plump.
- Lightly spray the base of a 23 cm x 13 cm loaf tin with oil and line with baking paper. Then evenly spoon in the golden syrup and top with the bananas, crossways in one layer (cutting them if needed).
- Combine the butter and caster sugar in a food processor until the mixture just changes colour. Then add the vanilla, egg and remaining banana through the feeder tube, continually mixing until well combined.
- Transfer the mixture to a large bowl and add the self-raising flour, pecans and soaked sultanas. Gently fold with a spatula and then carefully spoon on top of the bananas, smoothing the top without moving the bananas.
- Cook the pudding in the oven for about 45 mins until a skewer comes out clean (being careful not to touch the bananas). Set aside on a rack for about 10 mins before turning out onto a plate.
- Sprinkle with icing sugar, slice and serve with your favourite warm beverage.
- nb. The pecans could be left out, if you prefer.
- 100 gm sultanas
- 50 ml rum
- cooking oil spray
- 6 tbsp golden syrup, warmed
- 4 large bananas, sliced lengthways to fit into a loaf tin crossways
- 75 gm unsalted butter, softened
- 100 gm caster sugar
- 1 scant tspn vanilla extract
- 1 egg
- 175 gm self-raising flour, sifted
- 60 gm pecan nuts
- 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.