Self-Saucing Banana Butterscotch Pudding

From the 'Dish' magazine. Described as guaranteed to make everyone soon.

• Ready In: 45 mins
• Serves: 8
• Yields: 8

Ingredients

• 1 1⁄4 cups self-raising flour
• 1⁄3 cup brown sugar, packed
• 1⁄4 teaspoon salt
• 1  orange, zest of, finely grated
• 1⁄2 teaspoon cinnamon or 1⁄2 teaspoon cardamom
• 1⁄3 cup raisins
• 1  banana, very ripe and mashed
• 3  tablespoons butter, melted
• 1  egg
• 1  cup milk
• 1  cup boiling water
• 2  tablespoons butter, melted
• 1⁄2 cup brown sugar
• 1  banana

Directions

1. Preheat oven to 180 degrees Celsius.
2. Slice the banana thinly and place in the abse of a 6 cup capacity baking dish.
3. Combine the flour, brown sugar, orange zest, cardamon or cinnamon and raisins in a bowl, breaking up clumps of raisins.
4. Stir the mashed banana, butter, egg and milk together in a bowl and using a large metal spoon, fold into the flour. Pour the batter over the sliced banana.
5. Topping: Put the boiling water, butter and brown sugar in a jug and stir to dissolve the sugar. Gently pour the topping over the pudding. If you pour it over the back of a spoon, the topping will evenly distribute without damaging the top of the batter.
6. Bake for 40 minutes until the pudding is firm to touch and is pulling away from the sides of the dish. The top will have cracks in it.
7. To Serve: Dust the pudding with icing sugar and serve with ice cream, soft whipped cream or Greek Yogurt.