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[edit] Ingredients
5 |
Ripe bananas |
2 |
|
125 |
ml Double cream |
½ |
teaspoon Ground cinnamon |
1 |
teaspoon Lemon juice |
25 |
grams Brown sugar |
3 |
tablespoons Rum |
1 |
slc White bread, crusts removed |
1 |
Not overripe banana for decoration |
|
|
66 |
grams Caster sugar |
½ |
tablespoon Butter |
100 |
ml Bailey's Cream |
100 |
ml Dark rum |
200 |
ml Double cream |
½ |
teaspoon Instant coffee |
2 |
tablespoons Water |
[edit] Preparation
Step 1 |
Place the banana, egg, rum, cream, lemon juice, sugar and bread into a food processor and blend together. |
Step 2 |
Grease the moulds thoroughly with the butter. |
Step 3 |
Divide the 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 |
Rum sauce: Combine the sugar and the water in a small heavy based pan and dissolve until syrupy consistency and brown. |
Step 6 |
Combine the butter, Bailey's cream, rum, cream and instant coffee and add to the syrup. |
Step 7 |
|
Step 8 |
Serve with the banana pudding. |
