Caramel and Banana Pudding with Rum Recipe

Name: Caramel and Banana Pudding with Rum
Prep time: 20 min
Cook time: 80 min
Total time: 80 min
Cuisine: Jamaican
Ingredients: 1 whole banana; 165 grams brown sugar; 90 grams butter; 1 whole egg; 1 tsp ground ginger; 4 scoop icecream(vanilla); 1 tbsp rum; 90 grams self raising flour; 40 grams syrup; 1 tsp vanilla extract; 100 ml water

80 Minutes

Serves: 3

A rich oven baked ginger sponge flavoured with rum, banana and vanilla, and coated in a light rum caramel sauce. This delicious sponge tastes amazing with a soft scoop of vanilla ice-cream.

Recipe Ingreds

Pudding

90 grams butter
1 whole egg
90 grams self raising flour
1 whole banana
1 tsp vanilla extract
1 tsp ground ginger
90 grams brown sugar
4 scoop icecream(vanilla)

caramel topping

75 grams brown sugar
40 grams syrup
1 tbsp rum
100 ml water

Recipe with pictures Steps

Step 1

mash 3/4 of the banana in a bowl leave the remainder to use for decorating later
crack the egg into a separate bowl and beat

Step 2

sieve the flour into a bowl
add the ground ginger to the flour and stir
set the oven to 165C 365F or gas mark 3

Step 3

cut the butter into cubes, save a little butter to grease the ramekins later
add the butter to the mixer bowl
add the brown sugar to the bowl
beat the butter and sugar mixture till pale and fluffy
add a third of the flour
add a 1/3 of the egg
add 1/3 of the banana mixture
repeat till all the flour, banana and eggs are incorporated
add the vanilla extract

Step 4

grease the ramekins
add the mixture to the ramekins
place the ramekins in a roasting tin

Step 5

add the water, sugar and syrup to the pan
simmer till the sugar has dissolved
remove from the heat and add the rum

step 6

pour the sauce over the cake mixture in the ramekins

Step 7

carefully add about 4 cms of boiled water to the roasting tin avoid the water splashing on the sponge
slice the remaining banana and place on top of the sponge mixture
place in the oven and cook for 60 minutes
check from time to time that the bain marie has not tried out and top up with water if necessary

Step 8

test the pudding my touching the top of the sponge it should bounce back leaving no imprint
remove the puddings from the oven
loosen the sponge from the edges using a knife
turn the pudding upside down onto the serving bowl, remove the ramekin and serve with the ice-cream
serve immediately

Recipe Utensils

1 chopping board
1 food mixer
1 fork
1 large knife
3 large ramekin
1 medium bowl
1 roasting tin
1 sieve
2 small bowl
1 small pan

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How to make a caramel and banana pudding

First make a sponge by creaming together the butter and sugar, add the vanilla and eggs, the flour and ginger and finally the banana. The sponge is added to ramekin dishes and a light syrup of brown sugar, rum, water and golden syrup is placed on top of the sponge. The ramekins are baked in the oven in a bain marie until the sponge is cooked. The puddings are served with a large scoop of vanilla ice-cream.

What makes our self saucing caramel and banana pudding the best

This warm winter dessert is a self saucing pudding, the caramel is placed on top of the sponge and soaks through the sponge while cooking to form a light caramel sauce on the bottom of the sponge. The ingredients that make this pudding extra special is the combination of the warm rum and the spicy ginger, giving this pudding a delicious hint of the Caribbean

How and when to serve our banana and caramel pudding

This dessert is perfect for the winter, its rich spiciness makes it the ideal sweet for a winter dinner party, or a special treat for a family meal. The mixture of rum, ginger and banana also makes it ideal for a Caribbean dinner party.

Other self saucing puddings

Lemon Layer Pudding

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35 Minutes