Baked Banana Pudding With Rum Sauce
By: Desiree Mellon
Published: Friday, December 10, 2010 - 1:02am

Ingredients




5 Ripe bananas
2 Eggs
125 ml Double cream
1/2 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
Butter to grease moulds
66 grams Caster sugar
1/2 tablespoon Butter
100 ml Bailey's Cream
100 ml Dark rum
200 ml Double cream
1/2 teaspoon Instant coffee
2 tablespoons Water

Preparation

1 Place the banana, egg, rum, cream, lemon juice, sugar and bread into a food processor and blend together. 2 Grease the moulds thoroughly with the butter. 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. 4 To serve, slip a knife around each pudding and unmould onto a dessert plate. Serve with the rum sauce. 5 Rum sauce: Combine the sugar and the water in a small heavy based pan and dissolve until syrupy consistency and brown. 6 Combine the butter, Bailey's cream, rum, cream and instant coffee and add to the syrup. 7 Stir and reduce to a sauce consistency. 8 Serve with the banana pudding.