Bill Granger’s Banana Butterscotch Pudding

I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 25cm (10in) square gratin dish for 55 minutes.

Serves 4–6 / Vegetarian


  • For the pudding:
    • 125g (41/2oz) plain flour
    • 3 level tsp baking powder
    • 125g (41/4oz) caster sugar
    • 1 egg, beaten
    • 1 banana, mashed
    • 250ml (8fl oz) milk
    • 1 tsp vanilla extract
    • 85g (31/4oz) butter, melted
    • For the topping:
    • 100g (4oz) soft brown sugar
    • 2 tbsp golden syrup
    • 150ml (5fl oz) boiling water
  • To serve:
    • Softly whipped cream or vanilla
    • Ice cream


  1. Preheat the oven 180°C (350°F), Gas mark 4. Sift the flour and baking powder into a bowl. Add the caster sugar. Mix together the beaten egg, the mashed banana, milk, vanilla extract and melted butter. Pour into the dry ingredients and stir to mix until combined.
  2. Pour this wet dough into a 1.25 litre (21/4 pint) pie dish and place the dish on a baking tray.
  3. To make the topping, put the brown sugar, golden syrup and boiling water into a saucepan.
  4. Bring to the boil and then drizzle it all over the pudding.
  5. Bake in the preheated oven for 30–40 minutes, or until it feels slightly firm in the centre. Serve with vanilla ice cream or softly whipped cream.
  6. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready – it sits quite happily.