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Microwave banana pud with caramel sauce

Method

  • Melt 100 gm butter in a lasagne or gratin dish on high in a microwave for 30 secs.
  • Then mash 1½-2 bananas and add to the melted butter. Mix in well.
  • Combine 100 gm brown sugar with the flour, cinnamon and vanilla bean paste.
  • Then add the milk and the beaten eggs. Add this to the banana mixture and mix well using a spatula, spreading out to the sides.
  • Finely slice the remaining banana and arrange on top. Then cook in the microwave on high for 8-10 mins until the pudding is set and puffed.
  • Put the remaining butter and sugar in a heavy-bottomed pot with the cream, maple syrup and vanilla essence. Gently cook until the sauce changes colour, regularly stirring.
  • Then sprinkle some icing sugar and sauce over the pudding and serve in individual bowls with a dollop of cream or ice cream on top and extra sauce on the side.

Ingredients

  • 230 gm unsalted butter
  • 3 smallish ripe bananas
  • 300 gm brown sugar
  • 100 gm self-raising flour
  • 1 tspn ground cinnamon
  • ½ tspn vanilla bean paste
  • 2 tbsp milk
  • 2 eggs, lightly beaten
  • ½ cup cream
  • a good splash of maple syrup
  • ½ tspn vanilla essence
  • 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