Name: Banana and burnt butter puddings
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 140g unsalted butter; 3 large bananas; 6 tbsp golden syrup plus more for pouring; 150g self-raising flour; 1 tsp baking powder; 100g caster sugar; 1 lemon zested; 2 eggs

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Banana and burnt butter puddings

Banana and burnt butter puddings

Lulu Grimes

Published: December 19, 2014 at 2:30 PM

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Serves 6

A little effort

Total time: 1 hr and 15 mins

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Don't be put off by the thought of burnt butter - it just means cooking it to a nutty rich brown colour. It gives extra richness to these banana and syrup sponge puddings

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Alternatives

Complete the dish

Make these banana and burnt butter puddings, then check out our banana sticky toffee pudding, bread pudding and upside-down banana pudding.

Ingredients

Nutrition

140g unsalted butter
3 large bananas
6 tbsp golden syrup

plus more for pouring
150g self-raising flour
1 tsp baking powder
100g caster sugar
1 lemon

zested
2 eggs

Nutrition: per serving

kcal455
fat21.9g
carbs62.7g
fibre1.4g
protein5.7g
salt1.02g

Method

step 1

Melt the butter in a pan and then keep heating until it browns. You want a nutty colour, so as soon as it reaches a deep gold stop cooking and the residual heat will do the rest. Cool.
step 2

Slice 2 of the bananas. Cut the remaining banana into cubes. Liberally butter 6 × 175ml pudding basins with the browned butter and put 1 tbsp golden syrup and 2 tsp browned butter into each. Put the banana slices in the base of each basin.
step 3

Sift the flour and baking powder into a bowl and add a pinch of salt and the sugar. Beat in the eggs and lemon zest followed by the browned butter and cubed banana. Divide the mixture between the basins and cover each with a pleated piece of foil tied on with string. Steam for 45 minutes or until risen and firm to the touch. 3 basins will fit in each layer of a reasonably sized metal or bamboo steamer. Swap the layers half way through.
step 4

Turn out to serve with a little more syrup and cream or crème anglaise.

Authors

Lulu GrimesManaging editor

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