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  • 100 g butter, softened, plus extra for greasing
  • 2 ripe bananas
  • 100 g light muscovado sugar
  • 100 g self-raising flour
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ginger
  • 2 eggs
  • 2 tablespoon milk
  • ½ teaspoon salt

Put the butter in a 1-litre baking dish and microwave on High for 30 seconds-1 min until melted.
Add 1 ½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, ginger, salt, eggs and milk.
Mix together well.
Slice the remaining banana over the top, then return to the microwave and cook on High for 8 minutes until cooked through and risen.
(Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.)
I baked it at 180°C  in an oven.

  • Caramel Sauce
  • 200 ml milk
  • 200 ml muscovado sugar
  • 15 ml butter
  • 15 ml Maizena
  • 200 ml water
  • pinch of salt

Boil sugar, milk and butter in a saucepan. Dissolve Maizena in water and add. Boil until thick. Pour over baked pudding and put it 5 min back in oven.
Served with Ice cream and custard.

Photo and recipe: Elize de Kock

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