Banana creme caramel pudding
While the puddings bake in the oven, try our cheats trick for making creamy caramel sauce.
Reduced fat oil spread
⅓ cup(s), (75g)
White self-raising flour
1 cup(s), (150g)
1 large, ripe, mashed
Low fat crème caramel
4 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray eight ⅓-cup (80ml) capacity muffin tins or ovenproof dishes with oil.
- Using electric beaters, beat spread and sugar in a small bowl until light and fluffy. Beat in egg. Stir in the sifted flour, then the banana. Place 2 tubs of the Nestle Diet Crème Caramel in a small bowl and stir until combined. Fold into the banana mixture until combined.
- Spoon the mixture into the prepared dishes. Bake for 30–35 minutes or until cooked when tested with a skewer.
- Meanwhile, place the remaining tubs of Nestle Soleil Crème Caramel in a small bowl and whisk until smooth. Serve the puddings drizzled with the caramel sauce.