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Upside-down banana puddings with cinnamon custard
Upside-down banana puddings with cinnamon custard
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in irresistible sticky banana puddings this winter, a must-try treat!
Ingredients:
  • 3 ripe bananas
  • 20g butter
  • 250ml water
  • 1.25 gm bicarbonate of soda
  • 60g butter, chopped, extra
  • 155g brown sugar
  • 2 eggs
  • 150g self-raising flour
  • 375ml milk
  • 1.25 gm ground cinnamon
  • 20.00 ml plain flour
  • 55g caster sugar
  • 2 egg yolks
Instructions:
  • Preheat the oven to 180°C. Grease and line the base of six 1-cup (250ml) metal dariole moulds with baking paper, then place them on an oven tray.
  • Thinly slice one banana with a small, sharp knife. Heat butter in a medium frying pan on high heat until foaming, then add banana slices and cook for 30 seconds until golden brown. Remove from heat and place banana slices in the base of each prepared mould.
  • Mash the remaining bananas with a fork until smooth. Stir in the boiling water and bicarbonate of soda, then let it cool slightly for 5 minutes.
  • Add the banana mixture, additional butter, sugar, eggs, and flour to the food processor. Blend until just mixed. Divide the batter evenly into the molds, then level the tops. Bake in a preheated oven for about 30 minutes, or until a skewer comes out clean when inserted in the centers.
  • For the cinnamon custard, heat milk and cinnamon in a saucepan until simmering. In a bowl, mix flour, sugar, and egg yolks. Slowly whisk in the hot milk. Transfer mixture to a saucepan over low heat. Stir continuously for 5 minutes until custard thickens.
  • Invert the puddings onto plates and enjoy with warm custard.

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