Caramelised ba­nana up­side­down pud­ding

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents 20g but­ter 2 just-ripe ba­nanas, peeled, thinly sliced di­ag­o­nally 125g but­ter, soft­ened, ex­tra 200g brown sugar 3 eggs 3/4 cup plain flour 1/2 cup self-rais­ing flour 1/4 cup hazel­nut meal 1 ripe ba­nana, ex­tra, mashed 1/2 cup brown sugar, ex­tra 1/2 cup wa­ter Thick cream or yo­ghurt, to serve

Method 1. Pre­heat oven to 160°C. Grease and line a 20cm round cake pan with bak­ing pa­per. 2. Melt but­ter in a large fry­ing pan over medium-high heat un­til foam­ing. Add half the ba­nana slices and cook for 1 minute each side or un­til golden. Trans­fer to the base of the pre­pared pan. Re­peat with the re­main­ing ba­nana slices. 3. mUse an elec­tric mixer to beat the ex­tra but­ter and sugar in a medium bowl un­til pale and creamy. Add the eggs, one at a time, beat­ing well be­tween each ad­di­tion. Add the flours and hazel­nut meal and stir to com­bine. Add the mashed ba­nana and stir un­til just com­bined. Spoon the mix­ture into the pre­pared pan and use the back of a spoon to smooth the sur­face. Bake in pre­heated oven for 1 hour or un­til a skewer in­serted in the cen­tre comes out clean. Re­move from heat and set aside for 10 min­utes be­fore turn­ing pud­ding out onto a serv­ing plate. 4. Mean­while, com­bine the ex­tra sugar and wa­ter in a saucepan over low heat and cook, stir­ring, for 5 min­utes or un­til the sugar dis­solves. In­crease heat to high and bring to the boil. Cook for 2-3 min­utes or un­til syrup thick­ens slightly. Re­move from heat. Driz­zle the hot syrup over the pud­ding. Serve im­me­di­ately with thick cream or yo­ghurt, if de­sired.

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