| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 5 |
|
Ripe bananas |
| 2 |
|
Eggs |
| 125 |
ml |
Double cream |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Lemon juice |
| 25 |
g |
Brown sugar |
| 3 |
tb |
Rum |
| 1 |
sl |
White bread; crusts removed |
| 1 |
|
Not overripe banana for decoration |
|
|
Butter to grease moulds |
| 66 |
g |
Caster sugar |
| 1/2 |
tb |
Butter |
| 100 |
ml |
Bailey's Cream |
| 100 |
ml |
Dark rum |
| 200 |
ml |
Double cream |
| 1/2 |
ts |
Instant coffee |
| 2 |
tb |
Water |
INSTRUCTIONS
RUM SAUCE
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.
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