Banana Yorkshire Puddings With Maple Syrup Recipes

MAPLE SYRUP PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
• Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan.
• Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.

MAPLE SYRUP AND BANANA SAUCE

Steps:

• Melt the butter in a skillet over medium heat; stir the brown sugar, syrup, and cinnamon into the melted butter until the sugar dissolves, 2 to 3 minutes. Add the banana slices and stir to coat; simmer until hot, 1 to 2 minutes.

BANANA-YORKSHIRE PUDDINGS WITH MAPLE SYRUP

Steps:

• Divide the oil evenly into the muffin tray and put it into the oven, then Pre heat the oven to 220 degrees celsius.
• Mix the flour and sugar in a large bowl, then whisk in the eggs one at a time. It is best to use a large bowl (preferably one with a lip on side for easy pouring later) as the batter will be rather watery.
• Lightly whisk the milk and vanilla extract into the batter.
• When the oven is well pre-heated (and no sooner!), slice the bananas, then take the muffin tray out of the oven and shut the oven door quickly.
• Working quickly as you want the muffin tray to remain as hot as possible: Tumble 3 or 4 banana slices into each muffin cup, then gently divide the batter into the cups, leaving about a half a centimetre from the top as the pudding will rise!
• Put the tray back into the oven, then lower the temperature to 200 degrees celsius. Bake for 15 to 20 minutes or until the pudding is golden and puffed up. (Do check after 10 minutes to make sure the top doesn't burn).
• The puddings will deflate when you remove it from the oven. Let it rest for about 10 minutes before carefully removing them from the tray. Serve drizzled with maple syrup and thickened cream if using. Mm-mm!

BREAD PUDDING WITH WARM BANANA MAPLE SAUCE

Steps:

• Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices.
• In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight.
• Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean.
• For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding

CARAMEL BANANAS WITH MAPLE SYRUP

Steps:

• Cut bananas in half crosswise then lengthwise.
• Melt the butter over medium-high heat in a large skillet and place the bananas in the butter, coating them using a pastry brush.
• Move the bananas to one side of the pan.
• Slightly tip the pan (with bananas on upper side), then add the maple syrup (or brown sugar), vanilla and lemon juice.
• Sprinkle the cinnamon and give the mixture a good stir.
• Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.
• Cook for 5 minutes.
• Arrange 4 banana pieces on each dessert plate.
• Garnish each dish with mint sprig, and serve with a scoop of vanilla ice cream or any flavor ice cream of your choice.