Tuesday, 7 June 2011

Banana Pudding

Who doesn’t love a quick & simple sponge pudding? I think these types of puddings were made for chilly winter days but then again I could eat them (and do) anytime! 

I have been watching a series on one of the food channels called Perfect....... where each episode is dedicated to what the 2 chefs competing decide is their perfect recipe for different things, i.e. Perfect....Roast Dinner, Perfect.....Pasta etc and this particular episode was about puddings and featured the Aussie chef Bill Grainger.  

He made the simplest of puddings using banana's & it looked so delicious, (even the OH wants me to make it!) OH pointed out last night that there are 2 banana's in the fruit bowl that had seen better days so I have decided I am going to give Bill's pud a try tonight!  

Apparently the recipe also appears in Rachel Allen's book, Rachel’s Favourite Food at Home but is originally from Bill Granger’s book, Simply Bill 

It is a self-saucing, all in one pudding that is baked until the sponge has risen and set, while underneath is hiding a luscious sticky sauce. Apparently If you fancy something sweet, sticky and utterly yummy, you can’t go wrong with this pudding, especially served with good-quality vanilla ice cream.  Can't wait to try it!

Banana Butterscotch Pudding
Serves 4
IngredientsFor the pudding:
125g/4½ oz plain flour
3 level tsp baking powder
125g/4½ oz caster sugar
1 egg, beaten
1 banana, mashed
250ml/8fl oz milk
1 tsp vanilla extract
85g/3¼ oz butter, melted

For the topping:
100g/4oz soft brown sugar
2 tbsp golden syrup
150ml/5fl oz boiling water

To Serve:Vanilla Ice cream or softly whipped cream

Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, baking and powder into a bowl.
Add the mashed banana, milk, butter, egg and vanilla extract and whisk together until well combined.
Pour into a greased 1.25 litre baking dish.

To make the topping, place the brown sugar, golden syrup and water in a small pot and bring to a boil.
Pour the boiling mixture carefully over the pudding, then bake for 30-40 minutes or until cooked through when tested with a skewer.
Serve with vanilla ice cream.

'sponge' mixture - layer of banana on bottom of dish

Pour the hot syrup over

finished result

Serve with custard, cream, ice cream - up to you!

No comments:

Post a Comment