Name: Nutty banana self-saucing pudding
Cook time: 170 min
Total time: 170 min
Yield: 6
Ingredients: 90 gram (3 ounces) butter, chopped coarsely; 3/4 cup (180ml) milk; 1 teaspoon vanilla extract; 1/2 cup (110g) firmly packed light brown sugar; 1 2/3 cup (250g) self-raising flour; 1/2 cup mashed overripe banana; 1/3 cup (40g) coarsely chopped roasted pecans; 1 egg, beaten lightly; 1 cup (220g) firmly packed light brown sugar, extra; 2 1/2 cup (625ml) boiling water; 2 tablespoon golden syrup or treacle

Ingredients

90 gram (3 ounces) butter, chopped coarsely

3/4 cup (180ml) milk

1 teaspoon vanilla extract

1/2 cup (110g) firmly packed light brown sugar

1 2/3 cup (250g) self-raising flour

1/2 cup mashed overripe banana

1/3 cup (40g) coarsely chopped roasted pecans

1 egg, beaten lightly

1 cup (220g) firmly packed light brown sugar, extra

2 1/2 cup (625ml) boiling water

2 tablespoon golden syrup or treacle

Method

1.Grease 4.5-litre (18-cup) slow cooker bowl.

2.Heat butter and milk in medium saucepan until butter is melted. Remove from heat; cool 5 minutes. Stir in extract and sugar, then sifted flour, banana, nuts and egg. Spread mixture into cooker bowl.

3.Sprinkle extra sugar evenly over mixture. Gently pour the combined boiling water and golden syrup evenly over mixture. Cook, covered, on high, about 2½ hours or until pudding feels firm.

4.Remove bowl from cooker. Stand pudding 10 minutes before serving.