Banana & burnt butter puddings
The more stylish-sounding buerre noisette in French cooking is what gives this pudding it's distinctive flavour
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 15 minutes
- Melt the butter in a pan and then keep heating until it browns. You want a nutty colour, so as soon as it reaches a deep gold stop cooking and the residual heat will do the rest. Cool.
- Slice 2 of the bananas. Cut the remaining banana into cubes. Liberally butter 6 x 175ml pudding basins with the browned butter and put 1 tbsp golden syrup and 2 tsp browned butter into each. Put the banana slices in the base of each basin.
- Sift the flour and baking powder into a bowl and add a pinch of salt and 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. Steam for 45 minutes or until risen and firm to the touch. 3 basins will fit in each layer of a reasonably sized metal or bamboo steamer. Swap the layers half way through.
- Turn out to serve with a little more syrup and cream or crème anglaise.
Per serving
455 kcalories, protein 5.7g, carbohydrate 62.7g, fat 21.9 g, saturated fat 12.8g, fibre 1.4g, salt 1.02 g
Recipe from olive magazine, March 2009.
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Ingredients
- 140g unsalted butter
- 3 large bananas
- 6 tbsp golden syrup , plus more for pouring
- 150g self-raising flour
- 1 tsp baking powder
- 100g caster sugar
- 1 lemon , zested
- 2 eggs
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 15 minutes
Ingredients
- 140g unsalted butter
- 3 large bananas
- 6 tbsp golden syrup , plus more for pouring
- 150g self-raising flour
- 1 tsp baking powder
- 100g caster sugar
- 1 lemon , zested
- 2 eggs
Per serving
455 kcalories, protein 5.7g, carbohydrate 62.7g, fat 21.9 g, saturated fat 12.8g, fibre 1.4g, salt 1.02 g
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18 February 2011
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24 July 2011
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24 July 2011
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