Recipe by Zandeleen Thygesen
INGREDIENTS
1 cup self-rising flour
1 teaspoon baking powder
1/2 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon mixed spices
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 ripe bananas, mashed
1/2 cup of milk
2 tablespoons of melted butter
1 egg
1 teaspoon vanilla extract
For the Sauce:
1 cup boiling water
1/2 cup honey
2 tablespoons of butter
METHOD
Preheat your oven to 180°C and grease a baking dish.
In a large bowl, sift together the self-rising flour, baking powder, and chai spice.
In another bowl, combine the mashed bananas, milk, melted butter, honey, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Pour the mixture into the prepared baking dish.
In a saucepan, combine the boiling water, honey, golden syrup, and butter. Stir until the butter is melted and the mixture is well combined.
Carefully pour the sauce mixture over the batter in the baking dish. Do not stir. Bake for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow the pudding to cool slightly before serving. The sauce will sink to the bottom of the dish and create a delicious, chewy caramel layer.
Serve with cream or ice cream
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