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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Almond Meal & Banana Muffins~ Eggless Baking

I have in an effort to get rid of my lethargy joined new groups where I will be challenged to push my limits and try new recipes.

One of them happens to be Eggless baking by Gayatri.   This is my first time here and I am already behind schedule. Sorry Gayatri!  Will try to toe the line next time... mind you will try... : D! 

We are to try out banana muffins this time. There are 3 issues in my place one the kids should not know there are bananas in the muffins two there has to be chocolate in it and three has to be healthy read no maida or all purpose flour in it.

Well in an effort to experiment I surfed the web and found a delicious recipe here. To be honest I have not checked out the whole fare here but that I plan to rectify shortly.

Banana Bread~A blog Hop

For today’s Blog Hop started by Radhika I am paired once again with Veena of Veg. Junction.


Choosing what I wanted to make was very easy as I had already bookmarked some recipes and plus the banana plant that we had planted decided to bestow its fruits on us.


Seeing Veena’s yummy bread I was a tad bit too confident and my bread did not rise to the occasion.

Raw Banana Paratha

Back to basics is running breads and is being hosted by PJ. And I wanted to send something. What better than a raw banana paratha. I know this is one of my shortest posts but today is the last day and I have left it for the last possible moment.

Ingredients:

3 cups atta

2 tsp jeera/ cumin seeds powder

2 tsp coriander powder

2 tsp red chilli powder(adjust as per taste )

1 tsp  haldi

1 tsp kalonji(optional)

1 raw banana

Coriander

Oil

Salt

Method:

1.     Peel and boil the banana in the cooker for 2 whistles.

2.     Let it cool completely. Now grate it.

3.     Mix all the ingredients using a teaspoon or two of oil with a little water to form a smooth but elastic dough.

4.     Let it rest for atleast half an hour.

5.     Make balls and roll out into parathas. ( I got 16)

6.     Heat a griddle/ tava and fry the parathas on both sides. Use oil if you need generally I use oil for every alternate one.

7.     Serve with curds, tomato chutney.

Sending to Back to Basics

And veggie /fruit of the month

Archana

Raw Banana/Plantain Palya

Amma used to make this veggie for us out of raw bananas.

 I do not remember what all went on it all I remember is eating this delicious raw banana cubes with curd rice.

In my attempt to recreate this magic I tried making big cubes out of my raw bananas .  There were about 2 cups of cubes.

Raw Banana/Plantain Curry

This month I have two events running both close to my heart.
Back to roots where you can repost your own recipe with new pictures and send it to me and the other is Priya’s Veggie/Fruit of the month-Raw Bananas hosted by me.

Raw Bananas or plantains as they are called are high in starch content. So they can replace potatoes in most cases. Get the hint?

Strawberry Banana Muffins~A Sweet Punch

This August month‘s Sweet Punch was Strawberry Banana Muffins from Joy of Baking.

The first reaction I got was as expected, Ma……… and a sour face. But as the idea gradually sank in I was asked,” Ma when are you baking those muffins? “So now that the green signal was waved there was no stopping to making these muffins.

I had already decided to halve the given recipe and I got 6 ½ muffins, 6 huge ones and one small oneJ!!

The only hassle was that we have no fresh strawberries in the market they will start coming somewhere in October or November so I substituted

1 cup Fresh strawberries with ½ cup of strawberry crush

½ cup unsalted butter with ¼ cup salted butter (no salt)

¾ cup light brown sugar with ½ and 1/8   cup ordinary sugar

I had no means of grinding cinnamon hence I did not use it

The muffins were yummy, soft fluffy and colourful but too sweet. Next time I will reduce the sugar ½ a cup.

I will like to thank Sweet Punch for introducing me to a new taste that I had heard of but never tried.

 Archana