| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Baking, Simply | 1 | Servings | |
INGREDIENTS
| 50 | g | Caster sugar, 2oz |
| 50 | g | Butter, 2oz |
| 25 | g | Soft light brown sugar |
| 1oz | ||
| 1 | Egg | |
| 1 | Ripe banana, mashed with a | |
| fork | ||
| 1 | t | Lemon juice |
| 100 | g | Plain flour, 4oz |
| 1/2 | t | Baking powder |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 50 | g | Soft light brown sugar |
| 2oz | ||
| 50 | Whipping cream, 2fl oz | |
| 225 | Milk, 8fl oz | |
| 1 | T | Cream |
| 110 | g | Plain chocolate, broken into |
| sections 4oz | ||
| 25 | g | Butter, 1oz |
| 75 | g | Plain chocolate, broken into |
| sections 3oz | ||
| 15 | g | Butter, 1/2oz |
| 1 | T | Rum |
| Banana slices | ||
| 1 | Sprig fresh mint | |
| Ice cream | ||
| 22 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
4 Preheat the oven to 160øC/300øF/gas mark 2. Grease and line the base and sides of a 15cm (6 inch) cake tin with greaseproof paper or baking parchment. Grease the paper. To make the banana cake: Beat the butter and both types of sugar thoroughly together until the mixture is pale and fluffy. Beat in the egg, then fold in the banana and lemon juice. Sift the flour and baking powder into the bowl and fold it into the mixture. Spoon it into the prepared tin then put it into the oven to bake for about 40 minutes, or until the cake is risen, firm in the centre and shows signs of shrinking away from the sides of the tin. Leave it to cool for a few mintues, then let it out on to a wire rack and leave it to finish cooling. Raise the oven temperature to 180øC/350øF/gas mark To make the custard: Combine the eggs, egg yolk and brown sugar together in a small bowl and beat until they are thoroughly mixed. Then, in a medium-sized pan combine the cream, milk, chocolate and butter, bring to the boil, stirring constantly and whisking all the time. Pour it directly on to the egg mixture. Leave the chocolate custard to stand for a few minutes. Cut the cooled cake into 2cm (3/4inch) dice and put them in a bowl. Pour the chocolate custard over the cake, cover the bowl with cling-film and leave it for about 20 minutes to allow the custard to soak into the cake. While the cake is soaking up the sauce, very gently warm the cream and chobcolate until the mixture has melted and is smooth. Remove it from the heat and stir in the butter. When that has melted stir in the rum and leave the chocolate cream to cool. Now to assenble the pudding - grease 5 x 150ml (1/4pt) ramekins with butter. Half fill each with the choclate custard soaked cake. Take a tsp of the chocolate cream and place a blob in the centre of the pudding. Bake for 10 minutes or until the puddings are set. Serve the puddings in the ramekins, or carefully loosen the sides with a knife and turn them out on to serving plates. Decorate with banana slices and mint, vanilla or clotted cream ice cream with the timbales. Converted by MC_Buster. Per serving: 1291 Calories (kcal); 121g Total Fat; (85% calories from fat); 29g Protein; 16g Carbohydrate; 1084mg Cholesterol; 1301mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3323
Calories From Fat: 1639
Total Fat: 184.2g
Cholesterol: 1152.3mg
Sodium: 2628.6mg
Potassium: 2543.9mg
Carbohydrates: 361.9g
Fiber: 17.2g
Sugar: 231.5g
Protein: 56.2g