Thursday, June 16, 2016

Rice Cooker Banana Pudding With Caramel Sauce


Banana Pudding:

½ teaspoon ground cinnamon
1 cup self raising flour
1 egg, lightly whisked
1 small banana sliced, plus 2 extra, mashed
2 tablespoons brown sugar, plus ⅓ cup extra
2 tablespoons milk
30 g butter, melted, plus 60g extra

Caramel Sauce:

½ cup firmly packed brown sugar
80 g butter
300 ml cream

Grease and line the base of a rice cooker bowl with baking paper.  Drizzle the 30g of melted butter over the paper in the base of the bowl and sprinkle the 2 tablespoons of brown sugar evenly over the top.  Layer the sliced banana on top of the sugar and set aside.

Combine the extra melted butter, extra brown sugar, egg, cinnamon, extra mashed banana and milk in a medium bowl.  Sift in the flour and fold it into the banana mixture gently.  Spoon the mixture over the bananas in the prepared rice cooker bowl.

Carefully level the top and cover.  Press the rice cooker to ‘cook’ and cook for 5 minutes.  Switch the cooker to ‘warm’ and stand for 10 minutes.  Put the rice cooker back on to ‘cook’ and cook for a further 3 minutes.  Switch it back to ‘warm’ and stand for 10 minutes.  Do not remove the lid during this process.  Repeat the process twice more or until a skewer inserted into the centre comes out cleanly.

Turn the pudding onto a serving plate.  Remove and discard the baking paper.

For caramel sauce

Wipe the rice cooker bowl clean.  Add the cream, sugar and butter to the bowl and stir well.  Press ‘cook’ and bring to the boil.  Cook and stir for 5 minutes or until  the sugar dissolves and the mixture has thickened slightly.  Transfer the sauce to a heatproof jug.

To serve, drizzle slices of the pudding with the caramel sauce and plate with ice cream or whipped cream.

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