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Baked Banana Pudding with Rum Sauce

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  • 5 Ripe bananas
  • 2 Eggs
  • 125 ml Double cream
  • 1/2 ts Ground cinnamon
  • 1 ts Lemon juice
  • 25 g Brown sugar
  • 3 tb Rum
  • 1 sl White bread; crusts removed
  • 1 Not overripe banana for decoration
  • Butter to grease moulds
  • 66 g Caster sugar
  • 1/2 tb Butter
  • 100 ml Bailey's Cream
  • 100 ml Dark rum
  • 200 ml Double cream
  • 1/2 ts Instant coffee
  • 2 tb Water


Place the banana, egg, rum, cream, lemon juice, sugar and bread into a food processor and blend together.
Grease the moulds thoroughly with the butter.
Divide the mixture into the moulds. Place the puddings into a double bath and bake for 35 minutes. Leave to stand for 15 minutes.
To serve, slip a knife around each pudding and unmould onto a dessert plate. Serve with the rum sauce.
Rum sauce: Combine the sugar and the water in a small heavy based pan and dissolve until syrupy consistency and brown.
Combine the butter, Bailey's cream, rum, cream and instant coffee and add to the syrup.
Stir and reduce to a sauce consistency.
Serve with the banana pudding.
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