Baked Banana and Chocolate Puddings
Photography by Aaron McLean.
Chocolate, bananas and cream mingle to make scrumptious puddings for the cooler weekends ahead.
Serves: 6
INGREDIENTS
180 grams butter, very soft but not melted
⅔ cup caster sugar
2 eggs
⅓ cup mashed banana, about 1 medium
1 teaspoon vanilla extract
1 teaspoon ground ginger
⅔ cup plain flour
1 teaspoon baking powder
50 grams dark chocolate baking chips
To serve
softly whipped cream
sliced banana
grated dark chocolate
6 hole 150ml capacity Texas muffin tim or 6 individual ovenproof ramekins, greased and bases lined with a circle of baking paper
METHOD
Preheat the oven to 180C.
Put the butter, sugar, eggs, banana and vanilla extract in a large bowl and whisk together until smooth.
Combine the flour and baking powder and fold into the batter along with the chocolate chips.
Divide evenly between the tins or ramekins and smooth the tops.
Bake for 15 - 18 minutes until risen, firm to the touch and pulling away from the sides of the tins.
Leave to cool for 5 minutes. If using muffin tins, place a baking tray over theta and invert both together. If using ramekins, invert each pudding onto a serving plate.
To serve: Top each pudding with a good dollop of cream, sliced banana and a sprinkling of chocolate. Serve immediately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!