Got a pesky over-ripe banana hanging about taking up valuable fruit-bowl real estate? Use it to whiz up a batch of these divine Banoffee Puddings.
From idea to bowl in less than 30 mins. That’s just long enough to get your PJ’s on and make a cup of tea to go with it. It’s banana, it’s toffee, it’s pudding, it’s easy. What’s not to love?
Very easy substitutions* can make it dairy and/or gluten free.
Steamed Banoffee Pudding Recipe
Serves 6 – 8 depending on size of ramekins.
- 60 grams Cream (*or Soy Single cream alternative)
- 100 grams Brown Sugar
- 65 grams Butter, chopped (*or Dairy Free Spread)
- 3-4 Dates, coarsely chopped (optional)
- 110 grams S.R. Flour (*or Gluten free S.R. Flour blend)
- 110 grams Butter, chopped (*or Dairy Free Spread)
- 110 grams Sugar
- 2 Eggs
- 1 Banana
- Grease ramekins, spray oil works a treat.
- Evenly distribute pieces of chopped dates into the bottom of the ramekins (you can leave these out or use sultanas).
- Place remaining sauce ingredients into the cooking bowl. Whizz 2 1/2 Minutes, 100 Degrees, Speed 1.
- Evenly distribute sauce into ramekins, pouring on top of the dates.
- Without rinsing the bowl, add all pudding ingredients. Whizz 20 seconds, Speed 5.
- Pour pudding mixture into ramekins over the sauce, and rinse out cooking bowl (it doesn’t need to be perfectly clean).
- Cover each ramekin with a square of aluminium foil and place into the base of the Varoma.
- Add 800 grams of water to the rinsed bowl. Place Varoma on top and steam 30 minutes, Varoma temp, Speed 2.5.
To serve, tip upside down into a bowl (they will be hot!) and the sauce will run down the pudding. If they’re a bit stubborn coming out run a small skewer around the inside. Serve with cream or ice-cream. Or, if you can bear the wait, leave them to sit in the Varoma whilst you whizz up some TM custard!
Original recipe from the Miele Steam Oven recipe book, but as per usual I’ve tweaked it and adapted it to work in the Whizzy Machine.