Total Steps
8
Ingredients
17
Tools Needed
6
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 2 tablespoons Water
- 1/2 teaspoons Instant coffee
- 200 ml Double cream
- 100 ml Dark rum
- 100 ml Bailey's Cream
- 1/2 tablespoons Butter
- 66 grams Caster sugar
- Butter (for greasing moulds)
- 1 Not overripe banana (for decoration)
- 1 slice White bread, crusts removed
- 3 tablespoons Rum
- 25 grams Brown sugar
- 1 teaspoons Lemon juice
- 1/2 teaspoons Ground cinnamon
- 2 Eggs
- 125 ml Double cream
- 5 Ripe bananas
Instructions
Step 1
Place the ripe bananas, eggs, 3 tablespoons rum, 125 ml double cream, lemon juice, 25 grams brown sugar, 1/2 teaspoon ground cinnamon, and 1 slice white bread into a food processor and blend together until smooth.
Step 2
Grease the moulds thoroughly with butter.
Step 3
Divide the pudding mixture into the moulds. Place the puddings into a double bath and bake for 35 minutes. Leave to stand for 15 minutes.
Step 4
To serve, slip a knife around each pudding and unmould onto a dessert plate. Serve with the rum sauce.
Step 5
For the Rum sauce: Combine the 66 grams caster sugar and 2 tablespoons water in a small heavy-based pan and dissolve until it reaches a syrupy consistency and browns slightly.
Step 6
Combine the 1/2 tablespoon butter, 100 ml Bailey's cream, 100 ml dark rum, 200 ml double cream, and 1/2 teaspoon instant coffee, then add this mixture to the syrup in the pan.
Step 7
Stir and reduce the mixture to a sauce consistency.
Step 8
Serve the rum sauce with the banana pudding.