WARM SALTED CARAMEL BANANA PUDDING
Top creamy vanilla custard with bananas cooked gently in a salted caramel sauce.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk 1/4 cup of the sugar and the cornstarch together in a medium saucepan. Whisk in 1/4 cup of the milk and the egg yolks until smooth. Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula. Once boiling, stir constantly, until thick, about 2 minutes. Remove from the heat and whisk in 1 tablespoon of butter and the vanilla. Divide the pudding among 4 small glasses.
- Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet and stir to moisten all of the sugar. Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes.
- Spoon the bananas on top of the pudding and serve warm.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BILL'S BANANA CARAMEL SELF-SAUCING PUDDING
We have a great chef in Sydney named Bill Granger. This is his recipe for a hot flavourful pudding. Delicious.
Provided by Wendys Kitchen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celcius.
- Sift flour, salt, sugar, baking powder into bowl.
- Add banana, milk, butter, egg, vanilla extract.
- Whisk until well combined.
- Pour into 2.5 litre baking dish.
- To make the topping, place brown sugar, suryp, water in small pot.
- Bring to the boil.
- Pour mixture careflly over the pudding.
- Bake 35 minutes.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 653.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 100.7, Sodium 391.7, Carbohydrate 112, Fiber 1.6, Sugar 73.1, Protein 7.3
BANANA CARAMEL SELF SAUCING PUDDING
Make and share this Banana Caramel Self Saucing Pudding recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 180*C.
- Sift the flour into a bowl with the sugar, baking powder and a pinch of salt.
- Add the banana, milk, butter, egg and vanilla extract and whisk until well combined.
- Pour the mixture into a buttered 1.
- 5 litre baking dish.
- To make the sauce, put the light muscovado sugar, golden syrup and 250 ml water in a small pan and bring to the boil.
- Pour the boiling mixture carefully over the pudding.
- Bake for 30 to 40 minutes until it springs back when lightly pressed.
- Vanilla ice cream is just right with this hot sticky pudding.
Nutrition Facts : Calories 552.1, Fat 20.7, SaturatedFat 12.5, Cholesterol 105.4, Sodium 345.3, Carbohydrate 87.8, Fiber 1.6, Sugar 46.3, Protein 6.9
BANANA-CARAMEL PUDDING
I don't know how it happened, but I've developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla creme patissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding.
Provided by Food Network
Categories dessert
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- To make the pudding:
- Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
- To make the caramel sauce:
- Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
- To make the whipped cream:
- Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
- To assemble:
- Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.
BANANA, PECAN & BOURBON SELF-SAUCING PUD
This dessert is pure magic, when the hot sugary mixture gets poured over the pudding batter, it'll sink to the bottom and create a puddle of runny caramel sauce
Provided by Cassie Best
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Boil the kettle and heat oven to 180C/160C fan/gas 4 . Grease a rectangular baking dish with butter (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, most of the pecans (save a handful) and 1/ 2 tsp salt into a bowl. Mash one banana in another bowl, add the butter, milk, eggs and bourbon and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Slice the remaining bananas lengthways and place on top of the pudding batter, cut -side up. Scatter over the remaining pecans. Mix the remaining 160g sugar with the golden syrup , add 300ml boiling water and stir until the sugar dissolves. Pour the hot liquid over the pudding, then put on the middle shelf of the oven and bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve with ice cream or custard, or both.
Nutrition Facts : Calories 570 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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SELF SAUCING BANANA PUDDING
From annabanana.co
5/5 (13)Category DessertCuisine BritishCalories 558 per serving
- Preheat the oven to 180C (160C fan). Butter the small, rectangular oven dish and set it aside. Bring the kettle with water to boil.
- In a large bowl, mix together the flour, baking powder, salt, half of sugar (75g) and chopped pecans (save a small handful for the topping). In a separate bowl, mash the banana, add melted butter, milk and egg and whisk to combine. Add the wet ingredients to dry, stir well and transfer to the baking dish. Smooth the top with spatula. Cut the remaining banana in half lengthways, then place it on top of the batter, cut side up. Scatter the remaining pecans on top.
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- Preheat oven to 180°C. Mix flour, brown sugar and baking powder in a bowl. Make a well in the centre. Mix in banana, baking soda dissolved in milk, butter, egg and vanilla. Mix until well combined. Pour mixture into a greased 1.5-litre baking dish.
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