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Banana Caramel Sticky Pudding

Try your hand at this delcious dessert! Perfect for any night of the week.


  • 100g butter

  • ¼ cup (55g) brown sugar

  • 1 tablespoon golden syrup

  • 2 eggs

  • 1 cup ( 150g) self-raising flour

  • 1 large banana, finely chopped

  • 1 cup (250ml) boiling water

  • 1/3 cup (75g) brown sugar, extra

  • 1 tablespoon golden syrup, extra

  • 10g butter, extra

  • Sifted icing sugar and vanilla ice-cream, to serve


  • 1.

    Preheat oven to 180°C (160 °C)  and grease six 1 cup capacity ovenproof ramekins.

  • 2.

    Melt butter, brown sugar and golden syrup in a medium saucepan over low heat.  Cool. 

  • 3.

    Add eggs, mix well and fold through self-raising flour and banana.  Divide batter evenly between the ramekins.

  • 4.

    Pour boiling water in a jug, add extra brown sugar, golden syrup and butter and stir until dissolved.  Carefully pour this mixture, over the back of a spoon, over the top of the batter  in each ramekin. 

  • 5.

    Place ramekins close together on a baking tray, cover with a foil and bake for 20 minutes.  Remove foil and bake for an additional 5 minutes or until the top of each pudding is golden. 

  • 6.

    Serve immediately, dust with icing sugar and serve with ice-cream.


Lyndey’s tip: To make these delicious puddings even more luscious serve with a drizzle of warm caramel sauce . Combine 60g chopped butter, 300ml cream and 1 cup (220g) brown sugar in a small saucepan, cook, stirring over a low heat until butter has melted and sugar has dissolved. Raise the heat a little and simmer for 3 minutes or until mixture is slightly thickened. Serve warm.

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