This very English banana pudding recipe by the Hairy Bikers is one to make for those with a sweet tooth!
Take a large pudding basin and butter the insides thoroughly. Put the golden syrup in the base, then arrange the sliced banana.
To make the sponge, put everything in a food processor and mix, or make the traditional way by creaming the butter and sugar together, then adding the eggs one at a time with tablespoons of flour, before incorporating the rest of the flour and the banana. Add as squeeze of lime juice to loosen the consistency slightly, then scrape into the budding basin.
Cover the basin with either greaseproof paper or foil with a pleat folded down the middle. Secure with string or an elastic band. Steam for around 2 hours, making sure you don’t let it boil dry. Turn out onto a plate and serve with custard.
For the custard:
Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil, then remove from the heat and leave it so the flavours will infuse until it is cool.
Whisk the egg yolks and sugar together until pale with a foamy, aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan. Slowly pour the milk mixture over the eggs, whisking constantly as you do so, then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon.
Strain the custard again and stir in the banana liqueur if using.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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