| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Coxon’s kit, Coxon1 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Butter |
| 175 |
g |
Self raising flour |
| 3 |
|
Eggs |
| 175 |
g |
Caster sugar |
| 1 |
lg |
Banana |
| 60 |
ml |
Whisky |
| 60 |
g |
Brown sugar |
| 30 |
g |
Walnuts; lightly broken |
| 90 |
g |
Caster sugar |
| 60 |
g |
Butter |
| 90 |
ml |
Double cream |
| 60 |
ml |
Whisky |
INSTRUCTIONS
PUDDING
TOFFEE SAUCE
Grease 4 x1 inch glass ramekins and dust with a little flour. Cream
the butter and sugar until light and fluffy. Add the eggs a little at
a time and beat well. Fold in the flour and place the mix into a
piping bag.
Dice the banana and mix with the sugar, whisky and lightly broken
walnuts, place into the base of the moulds.
Divide the mixture into 4 and pipe over the banana topping. Cover
with foil and place into a double boiler in the oven for 40 minutes
or until firm to the touch.
Toffee sauce: Dissolve the sugar in a heavy based pan and add the
butter, cook until golden. Add the double cream and whisky, serve
with the pudding.
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