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Ingredientes
- 5 x Ripe bananas
- 2 x Large eggs
- 125 ml Double cream
- 1/2 tsp Grnd cinnamon
- 1 tsp Lemon juice
- 25 gm Brown sugar
- 3 Tbsp. Rum
- 1 slc White bread, crusts removed
- 1 x Not overripe banana for decoration Butter to grease moulds
- 66 gm Caster sugar
- 1/2 Tbsp. Butter
- 100 ml Bailey's Cream
- 100 ml Dark rum
- 200 ml Double cream
- 1/2 tsp Instant coffee
- 2 Tbsp. Water
Direcciones
- Place the banana, egg, rum, cream, lemon juice, sugar and bread into a food processor and blend together.
- Grease the moulds thoroughly with the butter.
- Divide the mix into the moulds. Place the puddings into a double bath and bake for 35 min. Leave to stand for 15 min.
- To serve, slip a knife around each pudding and unmould onto a dessert plate. Serve with the rum sauce.
- Rum sauce: Combine the sugar and the water in a small heavy based pan and dissolve till syrupy consistency and brown.
- Combine the butter, Bailey's cream, rum, cream and instant coffee and add in to the syrup.
- Stir and reduce to a sauce consistency.
- Serve with the banana pudding.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1037g | |
| Calories 1650 | |
| Calories from Fat 716 | 43% |
| Total Fat 81.3g | 102% |
| Saturated Fat 46.93g | 188% |
| Trans Fat 0.0g | |
| Cholesterol 650mg | 217% |
| Sodium 495mg | 21% |
| Potassium 1962mg | 56% |
| Total Carbs 137.73g | 37% |
| Dietary Fiber 11.1g | 37% |
| Sugars 72.89g | 49% |
| Protein 27.49g | 44% |
