Baked Banana Pudding With Rum Sauce
Baked Banana Pudding With Rum Sauce is a lacto ovo vegetarian dessert. One portion of this dish contains around 30g of protein, 131g of fat, and a total of 2628 calories. This recipe serves 1 and costs $7.16 per serving. 2 people were impressed by this recipe. Head to the store and pick up bailey's cream, bananas, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so amazing. Similar recipes are Bread Pudding with Banana Rum Sauce, Banana Rum Cheesecake with Maple Rum Sauce, and Banana Butter Rum Pudding.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 Not overripe banana for decoration
5 Ripe bananas
1 slc White bread, crusts removed
25 grams Brown sugar
1/2 tablespoon Butter
Butter to grease moulds
100 ml Bailey's Cream
100 ml Dark rum
200 ml Double cream
2 Eggs
1/2 teaspoon Ground cinnamon
1/2 teaspoon Instant coffee
1 teaspoon Lemon juice
3 tablespoons Rum
66 grams Caster sugar
2 quarts water
Equipment:
food processor
oven
knife
frying pan
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. 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
1. Combine the sugar and the water in a small heavy based pan and dissolve until syrupy consistency and brown.
2. Combine the butter, Bailey's cream, rum, cream and instant coffee and add to the syrup.Stir and reduce to a sauce consistency.
3. Serve with the banana pudding.
Nutrition Information:
covered percent of daily need
