Woman&Home magazine have just brought out the Autumn 2007 Feel Good Food supplement and it's bursting with wonderful recipes, of which this is one.
Most pudding lovers enjoy sticky toffee pudding. The unusual ingredient in this particular recipe is the addition of chopped banana to the cake batter mix.
The bananas may be good for you, but I'm not sure about the rest of the pudding!
Unlike sticky toffee pudding, this has its own topping of golden syrup that has been poured into the base of the ramekins and then the cake batter mix is added.
When you put your spoon into the cooked pudding you come across the chopped banana pieces.
The custard recipe asked for 45g of caster sugar to a liquid measurement of 175ml. I knew this would be tooth achingly sweet and so I reduced the caster sugar to 20g, but this is obviously one of taste. The custard was chilled before serving with the pudding. Oh, and don't forget to serve the pudding with some sliced banana.
I think this pudding will be a favourite now, but will only make it to the table a couple of times a year. The reason - per serving it's nearly 600cals.
WOMAN&HOME - FEEL GOOD FOOD - AUTUMN 2007
Serves: 4 people
50g butter - softened, 35g caster sugar, 75g dark brown sugar, 1 egg, 100g bananas - chopped, 125g self-raising flour - sieved, 150g golden syrup (this is about one good tablespoon of golden syrup per ramekin).
You will need: 4 x ramekin dishes, greased, with a greaseproof paper disc placed at the bottom of each one.
1. Preheat the oven to 150°C /130°F Fan, Gas 2.
2. Mix together the softened butter and sugars until light and fluffy. Add the egg and mix well. Add the bananas and flour and mix again.
3. Pour the golden syrup into the ramekins, then add the pudding mixture until each ramekin is two-thirds full. Cook in the oven for 40 minutes. If they aren't quite ready cover with foil and cook for a further 5 minutes or so.
For the custard: (slightly adapted)
175ml milk, ¼ teaspoon vanilla extract, 2 egg yolks and 20g caster sugar.
1. Gently heat the milk in a pan. Meanwhile, whisk the egg yolks, vanilla extract and sugar together by hand in a bowl. Once the milk has boiled, pour half onto the yolks and whisk again. Place the pan of milk back onto the hob, on a low heat. Add the egg mixture, stirring continuously.
2. The mixture will thicken as the eggs cook. To test, run your finger down the wooden spoon - if it leaves a clean line it is ready.
3. Remove from the heat, allow to cool, then chill in the fridge.
To serve: Turn out the puddings from the ramekins, dust them with icing sugar and serve with the sauce and a few slices of banana.
Most pudding lovers enjoy sticky toffee pudding. The unusual ingredient in this particular recipe is the addition of chopped banana to the cake batter mix.
The bananas may be good for you, but I'm not sure about the rest of the pudding!
Unlike sticky toffee pudding, this has its own topping of golden syrup that has been poured into the base of the ramekins and then the cake batter mix is added.
When you put your spoon into the cooked pudding you come across the chopped banana pieces.
The custard recipe asked for 45g of caster sugar to a liquid measurement of 175ml. I knew this would be tooth achingly sweet and so I reduced the caster sugar to 20g, but this is obviously one of taste. The custard was chilled before serving with the pudding. Oh, and don't forget to serve the pudding with some sliced banana.
I think this pudding will be a favourite now, but will only make it to the table a couple of times a year. The reason - per serving it's nearly 600cals.
WOMAN&HOME - FEEL GOOD FOOD - AUTUMN 2007
Serves: 4 people
50g butter - softened, 35g caster sugar, 75g dark brown sugar, 1 egg, 100g bananas - chopped, 125g self-raising flour - sieved, 150g golden syrup (this is about one good tablespoon of golden syrup per ramekin).
You will need: 4 x ramekin dishes, greased, with a greaseproof paper disc placed at the bottom of each one.
1. Preheat the oven to 150°C /130°F Fan, Gas 2.
2. Mix together the softened butter and sugars until light and fluffy. Add the egg and mix well. Add the bananas and flour and mix again.
3. Pour the golden syrup into the ramekins, then add the pudding mixture until each ramekin is two-thirds full. Cook in the oven for 40 minutes. If they aren't quite ready cover with foil and cook for a further 5 minutes or so.
For the custard: (slightly adapted)
175ml milk, ¼ teaspoon vanilla extract, 2 egg yolks and 20g caster sugar.
1. Gently heat the milk in a pan. Meanwhile, whisk the egg yolks, vanilla extract and sugar together by hand in a bowl. Once the milk has boiled, pour half onto the yolks and whisk again. Place the pan of milk back onto the hob, on a low heat. Add the egg mixture, stirring continuously.
2. The mixture will thicken as the eggs cook. To test, run your finger down the wooden spoon - if it leaves a clean line it is ready.
3. Remove from the heat, allow to cool, then chill in the fridge.
To serve: Turn out the puddings from the ramekins, dust them with icing sugar and serve with the sauce and a few slices of banana.
