| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Simply, Baking |
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 |
ts |
Lemon juice |
| 100 |
g |
Plain flour; (4oz) |
| 1/2 |
ts |
Baking powder |
| 2 |
|
Eggs |
| 1 |
|
Egg yolk |
| 50 |
g |
Soft light brown sugar; (2oz) |
| 50 |
ml |
Whipping cream; (2fl oz) |
| 225 |
ml |
Milk; (8fl oz) |
| 1 |
tb |
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 |
tb |
Rum |
|
|
Banana slices |
| 1 |
|
Sprig fresh mint |
|
|
Ice cream |
INSTRUCTIONS
FOR THE BANANA CAKE
FOR THE CHOCOLATE CUSTARD
FOR CHOCOLATE CREAM
Preheat the oven to 160°C/300°F/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 180°C/350°F/gas mark 4.
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; 22
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Forbidden fruits create many jams”