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Saturday, January 11

Chocolate chunk & banana pudding

Flour, self-rising
1 ¾ cups
Butter, unsalted, diced
6 tablespoons +
2 tablespoons
Bananas, ripe, mashed
2
Sugar, superfine
6 tablespoons +
½ cup
Milk, whole
1 ¼ cups
Egg, lightly beaten
1
Chocolate, semisweet
3 ounces
Chocolate, unsweetened
6 ounces
Water
¼ cup
Brandy
2 tablespoons
  1. Grease and line the base of a 4-cup heatproof bowl with parchment.
  2. Place an inverted saucer in the base of the ceramic cooking pot, and pour in 1 inch of boiling water.
  3. Set the slow cooker to HIGH.
  4. Sift the flour into a bowl, and rub the butter in by hand until it resembles a coarse meal.
  5. Stir in the bananas and the 6 tablespoons sugar; mix well.
  6. In a clean bowl, whisk together the milk and egg, and then beat into the banana mixture.
  7. Stir in the 3 ounces chocolate, and spoon into the prepared bowl.
  8. Cover with a double thickness of buttered foil, and place in the cooking pot.
  9. Pour in enough boiling water to come halfway up the side of the bowl.
  10. Cover and cook for 3 to 4 hours, or until well risen and a skewer comes out clean.
  11. Turn off the slow cooker, and leave the pudding to rest as you prepare the sauce.
  12. Heat the 1/2 cup sugar and 1/4 cup water in a saucepan, stirring, until the sugar dissolves.
  13. Remove from the heat, and stir in the 6 ounces chocolate.
  14. Add the 2 tablespoons butter, and stir until melted.
  15. Stir in the brandy.
  16. Run a knife around the edges of the bowl to loosen the pudding, and then invert over a serving plate.
  17. Pour the sauce over the top.

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