Banana Pecan Self-Saucing Pudding

Warm and gooey and so comforting, this self-saucing pudding is perfect for chilly days. An easy cake batter with banana and toasted pecans sits on top of a sticky caramel sauce that forms as the pudding bakes. It’s magical and delicious and best eaten hot from the oven, with cream or a scoop of melty vanilla ice cream!

• 1/2 cup pecans (50 gms; walnuts are good too)
• 2 ripe bananas, medium sized
• 1/3 cup milk, at room temperature (80 ml)
• 1/4 cup butter, melted (55 gms)
• 1/3 cup soft light brown sugar (70 gms)
• 1 egg, at room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour (120 gms)
• 1/8 tsp cinnamon powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt if using unsalted butter

• 1/3 cup soft brown sugar, light or dark (70 gms)
• 2 tbsps dark rum, optional
• 1 tbsp honey
• 1 and 1/4 cups boiling hot water (300 ml)