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Steamed banana pudding
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Create a delicious make-ahead summer dessert by combining fruit pudding and banana bread for a festive twist on a classic.
Ingredients:
  • Melted butter, to grease
  • 125g butter, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 3 overripe bananas, peeled, mashed
  • 200g dried pineapple, coarsely chopped
  • 200g dried apricot, coarsely chopped
  • 100g dried mango, coarsely chopped
  • 2 eggs
  • 2.50 gm ground nutmeg
  • 75g (1/2 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 175g (2 1/2 cups) fresh breadcrumbs (made from day-old bread)
  • Paul's vanilla custard, to serve
Instructions:
  • Grease a 2L (8-cup) pudding basin, including the lid, with melted butter, and line the base with non-stick baking paper.
  • Combine butter, sugar, banana, pineapple, apricot, and mango in a large saucepan over low heat until the butter melts. Allow it to cool. Mix in the eggs, nutmeg, and flour mixture, then fold in the breadcrumbs until well combined.
  • Carefully transfer the mixture into the prepared basin and make the surface even. Cover with the lid and place the basin in a large saucepan. Pour enough boiling water into the saucepan to reach halfway up the side of the basin. Simmer over medium-low heat until a skewer inserted into the center comes out clean, about 2 1/2 hours. Serve the dish with custard on the side.

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