Choc Chip & Banana Pudding W/Glossy Choc Sauce (Steamed) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This is another lovely dessert from my Chocolate cookbook by Christine McFadden & Christine France. These girls never fail me! This 1 is steam-cooked in a 4-cup bowl. My steamer is oblong-shaped & will not accept a 4-cup rd bowl, so I have made it in 4 individual dessert bowls & 8 ramekins. Adjusted cooking time for these sizes is noted below. The taste of banana & choc is pleasingly subtle here & combines w/an almost gingerbread flavor that reminds me of my mom. Serve it warm w/the choc sauce as suggested below. You are going to love this! Ingredients:
1 1/4 cups self-rising flour |
6 tablespoons unsalted butter (or margarine) |
2 ripe bananas |
6 tablespoons sugar |
1/4 cup milk |
1 egg (beaten) |
1/4 cup chocolate chips (or chopped unsweetened chocolate) |
1/2 cup sugar |
1/4 cup water |
6 ounces chocolate (chopped into sml pieces) |
2 tablespoons unsalted butter |
2 tablespoons brandy (or orange juice) |
Directions:
1. Prepare a steamer or half fill a saucepan w/water & bring to a boil. Grease a 4-cup deep bowl.
2. Sift flour into a bowl & rub in the unsalted butter or margarine till the mixture resembles coarse breadcrumbs.
3. Mash bananas in a bowl. Stir them into the flour & butter mixture. Then add the sugar & mix well.
4. Whisk milk w/the egg in a measuring cup or sml bowl & beat into the pudding mixture. Stir in the choc chips or chopped chocolate.
5. Spoon the mixture into the prepared bowl & cover lightly w/a double thickness of foil. Steam for 2 hrs & add water as needed.
6. While the pudding steam cooks, prepare the glossy choc sauce as follows:.
7. Place sugar & water in heavy saucepan & heat gently. Stir occ w/a wooden spoon till all sugar has dissolved.
8. Stir in the choc till melted & add butter the same way. DO NOT LET THE SAUCE BOIL. Stir in brandy or orange juice & set aside, but do not chill.
9. When pudding has finished cooking, allow it to cool slightly, run a knife around the top of the pudding to loosen it & turn it over onto a serving dish.
10. Serve warm w/the sauce ladled over ea individual serving.
11. NOTE: For 4 individual servings in dessert bowls or 8 ramekins, divide batter equally in the 4 (or 8) containers, cook in steamer for 1 hr & test w/toothpick. If not done, cook an add'l 10 min & remove from steamer to cool slightly b4 serving. Enjoy!
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