Ultimate vanilla ice cream
Learn how to make ice cream from scratch. Angela Nilsen's recipe for homemade vanilla ice cream recipe will give you a beautifully smooth and creamy result.
Banana, pecan & bourbon self-saucing pud
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 100g buttermelted, plus extra for greasing
- 275g self-raising flour
- 1 tsp baking powder
- 300g soft light brown sugar
- 100g pecanschopped
- 4 small bananas
- 250ml full-fat milk
- 3 large eggs
- 2 tbsp bourbonor dark rum
- 4 tbsp golden syrup
- ice creamor custard, to serve
Nutrition: per serving (8)
- kcal570
- fat23g
- saturates9g
- carbs79g
- sugars52g
- fibre3g
- protein8g
- salt0.9g
Method
step 1
Boil the kettle and heat oven to 180C/160C fan/gas 4 . Grease a rectangular baking dish with butter (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, most of the pecans (save a handful) and 1/ 2 tsp salt into a bowl. Mash one banana in another bowl, add the butter, milk, eggs and bourbon and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
step 2
Slice the remaining bananas lengthways and place on top of the pudding batter, cut -side up. Scatter over the remaining pecans. Mix the remaining 160g sugar with the golden syrup , add 300ml boiling water and stir until the sugar dissolves. Pour the hot liquid over the pudding, then put on the middle shelf of the oven and bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve with ice cream or custard, or both.
