About this recipe:This started off to be a cake but ended up as a delicious old fashioned pudding that you could eat cold or hot. Tastes even better 24 hours later. Old brown bananas go best in this pudding and you can substitute brandy or milk for the rum.
90g caster sugar
180g butter, melted
180g self raising flour
1 teaspoon cardamom powder, or orange or lemon rind, finely grated
1 teaspoon vanilla essence
90ml dark rum, or as needed to make a pourable batter
Preheat oven to 180 degrees C (160 C fan forced). Grease a 20 cm spring form cake tin. Add all ingredients one at a time into the bowl of the cake mixer working at a medium to low speed. When all ingredients are added, turn beater up to very fast for 2 minutes.
Pour into the cake tin and bake for 20 minutes then reduce heat to 150 degrees C (125 C fan forced) for a further 20 minutes or until a skewer test comes out cleanly.
Cool in the pan for ½ hour at least before removing to a wire rack.