Butterscotch Banana Pudding

Okay, I'm in a bit of a cooking mood at the moment, and after my story of yesterday's disaster I thought I'd better prove I'm not completely hopeless in the kitchen, haha. BP and I realised the other day that we brake out in pimples when we eat too much chocolate, we're like a pizza topping at the moment. And a few weeks ago probably 90% of my recipes have chocolate in some form in them(I'm a real dessert-cooking girl, I hardly cook anything else!). So I've been trying to cook stuff without chocolate in it, so I've been looking for recipes with fruit in them.
First off I want to include a link to Trail Riding Cowgirl's recipe, Cowgirl Cobbler. I cooked this with apples the other day and it's delicious!

But the recipe I'm writing up is for a Butterscotch Banana Pudding. I cut it out from a magazine a few weeks back and now I can't remember which one it was. The reason it appealed to me so much was it was all ingredients I had in my pantry/fridge at the time (okay okay so I had to go buy the banana but a lot of people do have them when they're in season).  I love the recipe because I don't feel half as guilty after eating a bowl of this as I do after eating a chocolate pudding, but I'm probably just kidding myself there (shhh!!).

Ingredients:

• 1 ¼ cups self-raising flour
• 2/3 cup firmly packed brown sugar
• 1 egg, lightly beaten
• 80g melted butter
• ½ cup golden syrup
• 1 banana
• 1 1/3 cups boiling water

Method:

1. Preheat oven to 170°C.
2. Mash 1 large banana to give ½ cup mashed banana.
3. Sift flour and 1/3 cup of the brown sugar into a large bowl, whisk in banana, egg, melted butter and 2 tablespoon of the golden syrup to form a smooth, thick batter.
4. Spread batter over base of a greased 6-cup capacity ovenproof dish.
5. Sprinkle remaining 1/3 cup of brown sugar over batter.
6. Combine remaining golden syrup in a jug with 1 1/3 cups boiling water. Gently pour syrup mixture over brown sugar on pudding batter.
7. Place dish on oven tray and bake for 50 minutes.