| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | Ripe bananas | |
| 2 | Eggs | |
| 125 | Double cream | |
| 1/2 | t | Ground cinnamon |
| 1 | t | Lemon juice |
| 25 | g | Brown sugar |
| 3 | T | Rum |
| 1 | White bread, crusts removed | |
| 1 | Not overripe banana for | |
| decoration | ||
| Butter to grease moulds | ||
| 66 | g | Caster sugar |
| 1/2 | T | Butter |
| 100 | Bailey's Cream | |
| 100 | Dark rum | |
| 200 | Double cream | |
| 1/2 | t | Instant coffee |
| 2 | T | Water |
INSTRUCTIONS
Place the banana, egg, rum, cream, lemon juice, sugar and bread into a food processor and blend together. Grease the moulds thoroughly with the butter. Divide the mixture into the moulds. Place the puddings into a double bath and bake for 35 minutes. Leave to stand for 15 minutes. To serve, slip a knife around each pudding and unmould onto a dessert plate. Serve with the rum sauce. Rum sauce: Combine the sugar and the water in a small heavy based pan and dissolve until syrupy consistency and brown. Combine the butter, Bailey's cream, rum, cream and instant coffee and add to the syrup. Stir and reduce to a sauce consistency. Serve with the banana pudding. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 153
Total Fat: 17.2g
Cholesterol: 387.3mg
Sodium: 157.4mg
Potassium: 2314.8mg
Carbohydrates: 161.8g
Fiber: 16g
Sugar: 96.9g
Protein: 19.2g