6 Minute Banana And Caramel Sponge Pudding Food

BANANA-CARAMEL PUDDING

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

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.
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HOMEMADE BANANA PUDDING IN THE MICROWAVE

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

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

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.

10 MINUTE SPONGE PUDDING

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!

6-MINUTE BANANA AND CARAMEL SPONGE PUDDING

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.