Banana Caramel Self Saucing Pudding

Rhubarb

This week we indulged ourselves with Raspberries, Strawberries and Rhubarb from the garden. I stewed the rhubarb and added it to a banana caramel self-saucing pudding.


Base
1 cup plain organic flour
1/2 cup caster sugar
3 tsp baking powder
1 banana mashed + stewed fruit if wanted
200ml milk
85g butter, melted
1 egg
1tsp vanilla extract

Topping
3/4 cup firmly packed soft brown sugar
1/4 cup golden syrup

Preheat oven 180C. Grease tin.
Base - Melt butter in microwave, add all above ingredients except for topping, mix together till combined. Pour into dish.
Topping - mix brown sugar, golden syrup and 1 cup boiling water in a saucepan and bring to boil. Pour this mixture over base and bake for 30-40mins until cooked. Serve with cream or ice cream if wanted.

I also made a bolognaise sauce with grated carrot, onion, garlic, grated carrot & beetroot (from the garden), red wine, tinned tomato and beef mince. Will try it on the experts tonight for final critique, the beetroot has given the dish a wonderful colour and incredible thickness.