6 Minute Banana And Caramel Sponge Pudding Food

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BANANA-CARAMEL PUDDING



Banana-Caramel Pudding image

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

3 large eggs
2 tsp vanilla paste or extract
1 1/2 cups/360 ml milk
1 1/2 cups/360 ml heavy/double cream
3/4 cup/150 g sugar
1/8 tsp kosher salt
1/2 cup/115 g unsalted butter
3/4 cup/175 ml heavy/double cream
3/4 tsp kosher salt
1 cup/200 g sugar
1 tbsp fresh lemon juice
2 1/2/360 ml cups heavy cream
1/2 cup/100 g sugar
1 1/4 tsp vanilla bean paste or vanilla extract, or 1/3 vanilla bean
5 bananas
4 cups/360 g vanilla wafers

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.

WARM SALTED CARAMEL BANANA PUDDING



Warm Salted Caramel Banana Pudding image

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

3/4 cup sugar
2 1/2 tablespoons cornstarch
2 1/4 cups milk
3 large egg yolks, lightly beaten
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons pure vanilla extract
2 medium bananas, sliced crosswise about 1/4-inch thick
1/2 teaspoon kosher salt

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.

HOMEMADE BANANA PUDDING IN THE MICROWAVE



Homemade Banana Pudding in the Microwave image

My Mother made her banana pudding (ok, it's really vanilla pudding poured over sliced bananas) in the top of a double boiler on the stove. It was always topped with meringue and baked, then served warm. This is more of a modern version, made quickly in the microwave for convenience. Although this is served cold and topped with whipped topping, you can still reserve the egg whites, beat them with sugar, spread over the top of the pudding and bake until brown to serve it for Southern style warm banana pudding. Cooking time does not include cooling.

Provided by ColCadsMom

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 eggs, separated (whites discarded or used for meringue)
2 cups milk
2 tablespoons butter
1 tablespoon vanilla
3 bananas
36 vanilla wafers
1 (8 ounce) container whipped topping

Steps:

  • In a large microwaveable bowl, Mix sugar, flour, salt, egg yolks and milk.
  • Microwave on high power for 2 minutes.
  • Beat with electric mixer for 1 minute.
  • Microwave on high power 2 more minutes.
  • Beat with electric mixer for 1 more minute.
  • Add butter and vanilla.
  • Microwave on high for 1 minute.
  • Beat for for 1 minute more with electric mixer.
  • Refrigerate until cool.
  • Line a dish with vanilla wafers.
  • Top with 1/2 of slice bananas.
  • Layer 1/2 of pudding on top.
  • Repeat layers.
  • Spoon whipped topping over all.
  • Store in refrigerator.
  • If serving warm, layer wafers, bananas, and warm pudding immediately into casserole dish. Top with meringue made from beating reserved egg whites with sugar. Bake until golden.

BASIC SPONGE PUDDING



Basic Sponge Pudding image

This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.

Provided by Angela Sara

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

4 ounces butter or 4 ounces margarine
4 ounces caster sugar
2 eggs
6 ounces self-raising flour (or plain flour with 1 tsp of baking powder)
1 pinch salt
1 tablespoon milk

Steps:

  • Heat oven Gas 4/355F degrees.
  • Well butter 2 1/2 to 3 inch deep pie dish.
  • Cream together the butter or margarine and sugar.
  • Add eggs one at a time with a little flour until smooth.
  • Add remaining flour, baking powder (if used) and salt, beating well.
  • Add the milk, and beat again.
  • Pour mixture into dish and smooth the top.
  • Bake for 40 to 50 minutes until well risen and brown.
  • Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
  • Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
  • Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
  • Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
  • Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
  • flour, sieving it with the flour.
  • Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
  • Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.

BILL'S BANANA CARAMEL SELF-SAUCING PUDDING



Bill's Banana Caramel Self-saucing Pudding image

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

1 cup plain flour
1 pinch salt
1/2 cup caster sugar
3 teaspoons baking powder
1 banana, mashed
1 cup milk
85 g unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup soft brown sugar
1/4 cup syrup or 1/4 cup treacle
1 cup boiling water

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

10 MINUTE SPONGE PUDDING



10 Minute Sponge Pudding image

I have no idea where I found this recipe but of all the sponge pudding recipes I have tried this is the easiest, nicest and most versatile. I don't use any other.

Provided by dimensionally trans

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

100 g self raising flour
100 g unsalted butter
100 g sugar
30 ml milk
2 eggs (beaten)
vanilla essence (optional)
lemon zest (optional)
3 tablespoons golden syrup (or jam, maple syrup etc)

Steps:

  • Cream the butter and sugar together.
  • Add the eggs and vanilla essence.
  • Add the flour, milk and lemon zest.
  • Put the golden syrup in the bottom of a two pint bowl.
  • Spoon the mixture on top.
  • Cover and place in the microwave.
  • Cook on high for 3.5 minutes. Sometimes, the pudding needs another 1.5 minutes on top of this.
  • Variations: Any flavourings can be omitted or added. For example, add raisins (leaving our the syrup) and you have spotted dick!

Nutrition Facts : Calories 477.9, Fat 23.4, SaturatedFat 13.8, Cholesterol 160.5, Sodium 52.2, Carbohydrate 62.1, Fiber 0.8, Sugar 29.7, Protein 6.8

6-MINUTE BANANA AND CARAMEL SPONGE PUDDING



6-Minute Banana and Caramel Sponge Pudding image

A microwave sponge pudding with banana slices and caramel sauce. 30 second prep (OK 30second ish), 2.30minutes cooking and 3 minutes waiting! Found the sponge recipe on the web and the banana and caramel additions are mine! This is great to rustle up when you just need a warm cuddle from a pudding. It isn't as good as an old fashioned steamed suet pudding but we don't all have that many hours, do we?

Provided by Moyni

Categories     Dessert

Time 2m

Yield 2 serving(s)

Number Of Ingredients 6

1 egg, beaten
1 ounce sugar
2 ounces self-raising flour
1 ounce margarine or 1 ounce sunflower oil
1 banana, sliced
2 tablespoons thick caramel sauce

Steps:

  • In a bowl mix the egg, sugar, flour and butter (or butter substitute) together until light.
  • In a 1 pint microwave safe bowl put the sliced banana and spoon the sauce over.
  • Spoon the sponge mix over the banana and caramel.
  • Cover with cliingfilm and pierce and microwave for 2 and a half minutes (Mine is 850W oven).
  • The sponge should rise beautifully - it should be firm to the touch on top but still have a bit of a wobble.
  • Leave it sit for 3 minutes (this for me is the hard part).
  • Serve hot with custard (my preference is cold with a hot pudding), a scoop of good vanilla ice cream or whipped or pouring cream.
  • Alternatives: I've done this with roasted rhubarb (with a little powdered ginger). Would be good with golden syrup, fruit jam, perhaps sliced tinned pear and chocolate desert sauce. The possibilities abound.
  • I've also done this with half oz sunflour and half oz apple sauce and felt very virtuous.

Nutrition Facts : Calories 396.8, Fat 14.4, SaturatedFat 8.2, Cholesterol 123.7, Sodium 569.1, Carbohydrate 62.4, Fiber 2.5, Sugar 21.5, Protein 7

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