Banana and Burnt Butter Pudding

 Banana and Burnt Butter Pudding

“The bananas are getting black! Please finish them!”

” I don’t like bananas” this is what my younger one says.

That too she is responsible for finishing most of them from the bunch.

Cannot say I blame her, the bunch was from the tree that is in our courtyard and the fruits were getting ripe faster than we could give them away or finish them. After sometime even I did not like bananas.

I have been warned off making Banana Bread so I tried making this Pudding.

 Needless to say I halved the original recipe. Hubby ate it grudgingly as his mental diabetic has kicked in action since the time I have announced that I am “Fire(ing) the Oven This April”!

Luckily there are no themes. I am have however to make life easier for myself chosen puddings this week. Trying to get rid of as many bookmarks as possible.( Not possible I will end up with a longer list after this month)

 Banana and Burnt Butter Pudding

Recipe Source: Here

Ingredients:

 Banana and Burnt Butter Pudding

• 140 g salted butter 
• 3 large bananas 
• 6 tbsp golden syrup, plus more for pouring
• 150 g self-rising flour
• 1 tsp baking powder 
• 100g caster sugar 
• 1 lemon zest
• 2 eggs

Method:

• Preheat the oven to 350°F/ 180°C. Heat water and keep ready. Also keep a baking tray big enough to hold the ramekins.
• Melt the butter in a pan and then keep heating until it browns. As soon as the butter reaches a deep gold stop cooking and the residual heat will do the rest. Set aside to cool.
• Slice 2 of the bananas.
•  Cut the remaining banana into cubes.
• Grease liberally 6 × 175ml ramekins with the browned butter.
• Add 1 tbsp golden syrup and 2 tsp browned butter into each.
• Put the banana slices in the base of each ramekin.
• Sift the flour and baking powder into a bowl and add the sugar.
• Beat in the eggs and lemon zest followed by the browned butter and cubed banana.
•  Divide the mixture between the basins and cover each with a pleated piece of foil tied on with string.
•  Transfer it to the baking dish. Add the hot water and transfer to the heated oven carefully.
•  Steam for 45 minutes or until risen and firm to the touch.
• Turn out to serve with a little more syrup and cream or crème anglaise.

Do come back again tomorrow to see what pudding you can have next...

Day 1

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