Hot Banana, Rum & Raisin Caramel Pudding

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By Team Studio Kitchen

What a delightful pudding! Light and fluffy yet bursting with flavour. The dark muscovado sugar adds a delightful depth to the batter, while plump raisins soaked in rum and ripe banana impart a comforting warmth.

Ideal for a cozy night in, whether topped with a generous dollop of cream or Vanilla Ice Cream, or taken to the next level with a decadent Hot Chocolate Sauce. You'll definitely be reaching for seconds.

We recommend soaking the raisins overnight for maximum impact.

Moulds needed: 8 X 8 cm wide metal dariole moulds or individual pudding moulds with a base diameter of 5 cm.

You could make this as 1 large pudding baked in a large pudding dish to scoop out of. 

Watch Darren making it on instagram

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

8
servings

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Ingredients

Servings

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RUM SOAKED RAISINS

190g raisins
 q.s. boiling water
90g dark rum
 cover and leave to macerate overnight

RUM CARAMEL

150g caster sugar
30g water
30g glucose syrup
45g dark rum
50 ml hot water

PUDDING MIX

150g dark muscovado sugar
150g unsalted butter
 splash vanilla extract
 pinch salt flakes
165g eggs, (approx. 3 large eggs)
3 large ripe bananas
7.5g bicarbonate of soda
240g self raising flour
75g milk
1

For the raisins… add the raisins to a small bowl and pour over the boiling water to cover. Leave for 5 - 10 minutes to soften before draining and discarding the water.

 

2

Heat the rum… in a small saucepan with the raisins until boiling. Remove from the heat and transfer the contents of the pan to a container. Cover and leave to macerate overnight. 

 

3

For the rum caramel… place the water followed by the glucose and then the sugar into a saucepan. Heat over a medium heat and cook the syrup to a golden amber colour. Add the rum to the pan and be careful of flames and hot steam. Add the hot water and reboil the syrup. Remove from the heat.

 

4

Pour the caramel into moulds… liberally grease spray the interior of the moulds and pour in the caramel equally distributed into the eight moulds

 

5

Mash the banana… in a bowl using a fork until you have a chunky consistency. 

 

6

For the pudding mix… cream the butter, muscovado sugar and vanilla extract together in the bowl of an electric stand mixer, fitted with the paddle attachment. Add the salt and beat on a low to medium speed for 8 – 10 minutes, and scrape down the sides of the bowl with a spatula to ensure an even mix. Add the eggs one at a time, beating continually. Add in the mashed banana and mix well. 

 

7

Sieve the bicarb… with the flour and turn the machine to low, add the flour to the mix followed by the milk and raisins. Evenly distribute the batter, using a piping bag or spoon, into each mould and tap to level.

 

8

Bake the puddings… for 25 minutes until risen and golden, remove from the oven and turn out into a bowl, make sure the caramel covers the pudding and serve with the chocolate sauce. 

 

1
0 hours 0 minutes

For the raisins… add the raisins to a small bowl and pour over the boiling water to cover. Leave for 5 - 10 minutes to soften before draining and discarding the water.

2
0 hours 0 minutes

Heat the rum… in a small saucepan with the raisins until boiling. Remove from the heat and transfer the contents of the pan to a container. Cover and leave to macerate overnight. 

3
0 hours 0 minutes

For the rum caramel… place the water followed by the glucose and then the sugar into a saucepan. Heat over a medium heat and cook the syrup to a golden amber colour. Add the rum to the pan and be careful of flames and hot steam. Add the hot water and reboil the syrup. Remove from the heat.

4
0 hours 0 minutes

Pour the caramel into moulds… liberally grease spray the interior of the moulds and pour in the caramel equally distributed into the eight moulds

5
0 hours 0 minutes

Mash the banana… in a bowl using a fork until you have a chunky consistency. 

6
0 hours 0 minutes

For the pudding mix… cream the butter, muscovado sugar and vanilla extract together in the bowl of an electric stand mixer, fitted with the paddle attachment. Add the salt and beat on a low to medium speed for 8 – 10 minutes, and scrape down the sides of the bowl with a spatula to ensure an even mix. Add the eggs one at a time, beating continually. Add in the mashed banana and mix well. 

7
0 hours 0 minutes

Sieve the bicarb… with the flour and turn the machine to low, add the flour to the mix followed by the milk and raisins. Evenly distribute the batter, using a piping bag or spoon, into each mould and tap to level.

8
0 hours 0 minutes

Bake the puddings… for 25 minutes until risen and golden, remove from the oven and turn out into a bowl, make sure the caramel covers the pudding and serve with the chocolate sauce.