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Banana, walnut and maple self-saucing puddings


  • Melted butter, to grease
  • 55g (1/2 cup) walnut halves, roughly chopped
  • 2 tablespoons brown sugar
  • 100g (2/3 cup) self-raising flour
  • 135g (1/2 cup) mashed ripe banana
  • 50g butter, melted, cooled
  • 1 egg
  • 1 tablespoon maple-flavoured syrup
  • 2 tablespoons brown sugar, extra
  • 1 teaspoon cornflour
  • 250ml (1 cup) boiling water
  • 60ml (1/4 cup) maple-flavoured syrup


  • Step 1 - Preheat oven to 180°C. Brush four 250ml (1-cup) ovenproof ramekins with melted butter to grease. Place ramekins on a baking tray. Spread walnuts in a single layer on a baking tray. Bake in preheated oven for 5 minutes or until lightly browned. Set aside to cool slightly.
  • Step 2 - Meanwhile, place sugar in a medium bowl. Sift flour over top and stir to combine. Add banana, butter, egg and maple syrup to the dry ingredients, and stir with a wooden spoon until well combined and smooth.
  • Step 3 - Add walnuts to banana mixture and stir to combine. Pour evenly into prepared ramekins and use back of a spoon to smooth surface.
  • Step 4 - Combine extra sugar and cornflour in a bowl. Sprinkle evenly over pudding batter. Combine water and maple syrup in a jug, pour over top.
  • Step 5 - Bake in preheated oven for 25 minutes or until a skewer inserted halfway into centre of puddings comes out clean. Set aside for 5 minutes to cool slightly before serving.

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