Baked Banana Pudding With Rum Sauce


Photo: Desiree Mellon
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Ingredients

5 Ripe bananas
2 Eggs
125 ml Double cream
1/2 teaspoon Ground cinnamon
1 teaspoon Lemon juice
25 grams Brown sugar
3 tablespoons Rum
1 slc White bread, crusts removed
1 Not overripe banana for decoration
Butter to grease moulds
66 grams Caster sugar
1/2 tablespoon Butter
100 ml Bailey's Cream
100 ml Dark rum
200 ml Double cream
1/2 teaspoon Instant coffee
2 tablespoons Water

Preparation

1
Place the banana, egg, rum, cream, lemon juice, sugar and bread into a food processor and blend together.
2
Grease the moulds thoroughly with the butter.
3
Divide the mixture into the moulds. Place the puddings into a double bath and bake for 35 minutes. Leave to stand for 15 minutes.
4
To serve, slip a knife around each pudding and unmould onto a dessert plate. Serve with the rum sauce.
5
Rum sauce: Combine the sugar and the water in a small heavy based pan and dissolve until syrupy consistency and brown.
6
Combine the butter, Bailey's cream, rum, cream and instant coffee and add to the syrup.
7
Stir and reduce to a sauce consistency.
8
Serve with the banana pudding.

Tools

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Tags:

fruits
alcoholic
tropical

Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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