I love to watch the PBS (Public Broadcasting Station) channel, especailly the cooking shows. We were watching Rachel Allen's PBS show,
Rachel’s Favorite Food at Home last Saturday and saw this really easy recipe she made. It looks so good that I had to make it right away. Except, I was missing 1 ingredient, so I had to put the recipe on hold.
I have read from a few blogs that this is not her recipe but a recipe by Bill Granger. But she has this recipe in her cookbook(
Rachel's Favorite Food at Home) because she just loves it so much. After I made it, I love it so much as well!!!
Ok, ok, I will now tell you what recipe I am talking about. It is a Banana Butterscotch Pudding Cake. It is a pudding and it is a cake, what more can you ask for? Here is the recipe and you can now go make it and enjoy it.
Ingredients (translated into US measurements from a UK recipe)
For the pudding:
1/2 cup + 1 TBSP plain flour
3 level tsp baking powder
1/2 cup + 1 TBSP sugar
1 egg, beaten
1 banana, mashed (I used 2 bananas)
1 cup milk (I used 1/2 milk and 1/2 Half & Half)
1 tsp vanilla extract
7 TBSP butter, melted
For the topping:
1/2 cup soft brown sugar
2 TBSP light corn syrup (I used dark corn syrup and this was the ingredient I didn't have on hand!)
1/2 cup + 2 TBSP boiling water
Instructions:
1) Preheat the oven to 350°F.
2) Mix the wet ingredients (egg, butter, mashed banana, milk + vanilla) into one bowl. In a separate bowl, sift together the dry ingredients (flour, sugar + baking powder). Incorporate the wet mixture into the dry.
3) Pour into a well-greased baking dish (has to be at least 2" deep and 9" wide) (Note – the 2″ sides are important. If you use a 1 1/2″ side pie dish the mixture will boil over and spill out into your oven.)
4) To make the topping, in a small saucepan, bring the brown sugar, corn syrup and water to a boil. Pour immediately (and carefully!) over the pudding/cake batter, distributing evenly in a figure 8 motion. Don’t worry when the “topping” inevitably sinks to the bottom. Bits of it will rise to the top while it’s baking and will form a nice crust. (Let me warn you ahead of time, when I poured mine in the batter, it didn't look very good at all)
5) Bake for 30-40 minutes or until cooked through when tested with a skewer. Let cool for at least 15-20 minutes before serving to allow everything to set properly.
6) Serve warm. You can serve it with whip cream or ice cream. I like it just by itself.
