- ½ tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large banana
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 50g fresh breadcrumb
- 25g golden caster sugar
- 300ml/½ pt semi-skimmed milk
- 50g sultana
- 4 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 4 tsp reduced fat crème fraîche
- grated nutmeg, optional
One of the most useful of spices for both sweet and savoury…
Preheat the oven to fan 180C/conventional 200C/gas 6 and grease four 150ml dariole moulds or heatproof teacups with the butter – this will help you turn out the puddings and add a touch more flavour.
Mash the banana in a mixing bowl, using a fork. Beat in the eggs and vanilla extract, then stir in the breadcrumbs, sugar, milk and sultanas.
Spoon the mixture evenly into the moulds or teacups. Arrange them in a small roasting dish, and then pour in enough hot water to reach about halfway up their sides.
Bake uncovered, for 35 minutes, until set. Cool for a few moments, then turn out onto small serving plates. Drizzle a tablespoon of maple syrup over each pudding, then finish with a teaspoon of crème fraîche and a sprinkle of freshly grated nutmeg, if you like.