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Banana butterscotch pudding

Name: Banana butterscotch pudding
Ingredients: 190 g Gluten-free flour (Main); 3 tsp Gluten-free baking powder; 200 g Firm banana, mashed (Main); 1 large Egg, beaten; 1 tsp Vanilla essence; 125 ml Milk; 100 g Dairy-free spread, or butter, melted; 100 g Lightly packed brown sugar; 1 Tbsp Gluten-free cornflour; 2 cups Boiling water; 3 Tbsp Golden syrup; 1 Tbsp Maple syrup

Feel like something sweet? Then this banana butterscotch pudding is the perfect comfort dessert. It combines the flavour of banana bread with the gooey goodness of butterscotch sauce.

Tip - To make this recipe egg free, you can replace the egg with a commercial egg replacer. I used the equivalent of two eggs’ worth of the replacer.

Ingredients

190 g	Gluten-free flour (Main)
3 tsp	Gluten-free baking powder
200 g	Firm banana, mashed (Main)
1 large	Egg, beaten
1 tsp	Vanilla essence
125 ml	Milk
100 g	Dairy-free spread, or butter, melted

Butterscotch sauce

100 g	Lightly packed brown sugar
1 Tbsp	Gluten-free cornflour
2 cups	Boiling water
3 Tbsp	Golden syrup
1 Tbsp	Maple syrup

Directions

Preheat oven to 180°C (350°F) bake function. Place the oven rack in the centre of the oven. Grease a 2-litre capacity ovenproof baking dish.
Mix the flour and baking powder in a large mixing bowl. Add the banana, egg, vanilla essence, milk and dairy-free spread or butter, and mix until well combined. Spoon into the prepared dish.
Combine the brown sugar and cornflour in a small bowl. Sprinkle evenly over the pudding mixture.
In a medium-sized bowl, mix together the boiling water, golden syrup and maple syrup. Gently pour over the pudding (pour onto the back of a dessertspoon to disperse the liquid).
Bake in the preheated oven for 30–40 minutes, until a skewer inserted into the centre of the pudding comes out clean and the top is golden brown. It's okay if the pudding is wobbly.

See more of Alana Scott's gluten-free recipes from "The Gut Friendly Cookbook"