Small-batch self-saucing banana pudding — a soft, squidgy pudding with a hidden pool of sticky, caramel-like sauce beneath the sponge. Cozy, comforting and easy to make, this recipe delivers all the warm, indulgent flavors of banana and caramel in under an hour.
The magic of self-saucing pudding
If you haven’t tried a self-saucing pudding, you’re in for a treat. On top it looks like a simple moist sponge, but as it bakes a sweet, sticky sauce forms underneath the surface, creating a rich, saucy center that pairs beautifully with banana. The technique is fuss-free and requires no special equipment — just a few bowls and an oven dish.
The pudding batter is simple: a basic flour-and-egg mix folded together with mashed banana, plus a scattering of chopped pecans and banana slices on top. A hot liquid made from brown sugar, golden syrup and boiling water is poured over the batter before baking; during cooking the liquid sinks and thickens, producing that irresistible caramel-like sauce.
How to make this pudding
This small-batch version serves 2–4 people and comes together in about 10 minutes of prep. It uses 10 basic ingredients and works best in a small, heatproof oven dish — a rectangular dish about 22cm x 14cm x 5cm (9″ x 6″ x 2″) is ideal.
Begin by greasing the dish with butter. In one bowl combine the dry ingredients and half the sugar; reserve the remaining sugar for the sauce. If using pecans, keep a small handful aside for the topping. In another bowl mash the bananas and whisk in the melted butter (not hot), milk, vanilla and egg. Stir the wet ingredients into the dry until combined and transfer the batter to the prepared dish. Top with halved bananas (cut lengthways) and the remaining pecans.
To make the sauce, mix the reserved sugar with golden syrup and 150ml boiling water, stirring until the sugar dissolves. Pour this hot liquid evenly over the top of the batter — pour slowly over the back of a dessert spoon to avoid breaking the batter surface. Place the dish in a preheated oven and bake until the top is set and the sauce bubbles around the edges.
Bake at 180°C (160°C fan) for around 30–35 minutes. The pudding is ready when the top looks set and the sauce is bubbling at the sides. Remove from the oven and serve immediately.
Best way to serve
Self-saucing pudding is best eaten straight from the oven while hot. Serve with a scoop of vanilla ice cream, a drizzle of custard or a dollop of cream to balance the rich, sticky sauce. If left to sit, the sponge will absorb the sauce and lose that gooey contrast, so this dish is not recommended for making far in advance or freezing.
Extra tips for success
- Choose a slightly deeper oven dish — the pudding will rise and puff as it bakes. If your dish is much smaller or larger than the suggested size, adjust the baking time accordingly.
- Use ripe bananas — spotted, browning fruit gives the best banana flavor in baking.
- Pour the hot syrup gently — use the back of a spoon to avoid breaking the batter surface so the sauce can sink evenly while baking.
If you try this recipe, please leave a comment and rating — feedback helps other readers and is always appreciated.
📖 Recipe
Self Saucing Banana Pudding
Equipment
- small rectangular oven dish (approx. 22cm x 14cm x 5cm)
- mixing bowls x 2
Ingredients
- 50 g unsalted butter, melted, plus extra for greasing
- 135 g self-rising flour
- ½ tsp baking powder
- ¼ tsp salt
- 150 g soft light brown sugar (split: 75 g for batter, 75 g for sauce)
- 50 g pecans, chopped (reserve a small handful for topping)
- 2 small bananas
- 125 ml milk of choice
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp golden syrup (or substitute: dark corn syrup or honey)
Instructions
- Preheat the oven to 180°C (160°C fan). Butter the oven dish and bring water to a boil.
- In a large bowl, combine flour, baking powder, salt, half the sugar (75 g) and chopped pecans (keep some for the top). In a separate bowl mash the bananas and mix in melted butter, milk, vanilla and the egg. Add the wet ingredients to the dry and stir until combined. Transfer the batter to the prepared dish, smooth the top, place the halved bananas cut-side up on the batter and scatter the remaining pecans.
- Mix the remaining 75 g sugar with 150 ml boiling water and the golden syrup, stirring until the sugar dissolves. Pour the hot liquid gently over the batter (use the back of a spoon to avoid breaking the surface). Bake for 35 minutes or until the top is set and the sauce is bubbling around the edges.
- Remove from oven and serve immediately with ice cream, custard or cream.
Note: recipes are developed and tested using metric measurements. For best results use digital scales. US customary conversions are provided but may not have been tested.
Notes
- Adjust baking time if your dish is significantly smaller or larger than the suggested size. The pudding is done when the top is set and the sauce bubbles at the sides.
- Use ripe bananas for the best flavor.
- If you don’t have golden syrup, dark corn syrup or honey can be used as substitutes.
Nutrition
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