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Banana & Malt Self-Saucing Pudding

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Banana & Malt Self-Saucing Pudding


10 mins


45 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 1/3 cup (75g) brown sugar
  • 1 1/2 cups (225g) self-raising flour, sifted
  • 1/2 cup (125ml) milk
  • 60g unsalted butter, melted
  • 2 Coles Australian Free Range Eggs
  • 2 ripe bananas, mashed
  • 140g pkt Maltesers, chopped
  • 3/4 cup (185ml) rice malt syrup
  • 50g unsalted butter, melted, extra
  • 1 1/2 cups (375ml) boiling water
  • Icing sugar, to dust
  • Vanilla ice cream, to serve
  • Rice malt syrup, extra, to drizzle


  1. Preheat oven to 180°C. Grease a 6-cup (1.5L) baking dish. Combine the sugar, flour, milk, butter, eggs and banana in a large bowl. Fold in the Maltesers until just combined. Spoon the mixture into the prepared dish.
  2. Whisk rice malt syrup, extra butter and water in a large jug until combined. Pour mixture over the back of a large metal spoon onto the pudding in dish. Bake for 40-45 mins or until top is firm. Set aside for 15 mins to cool slightly.
  3. Dust pudding with icing sugar. Serve with ice cream and extra rice malt syrup.