INGREDIENTS
375 g caster sugar
375 g unsalted butter
240 g sefl-raising flour
12 bananas
6 eggs
½ tablespoon baking powder
120 g brown sugar
120 g butter
100 ml cream
2 tablespoons brandy or brown rum
METHOD
- Roast 10 bananas in their skins in the oven at 180° until the flesh is tender, this will take approximately 10 minutes for the skins to become really black. Scrape out flesh and mash together in a bowl with a fork and any juices from the tray.
- Place sugar and soft butter in mixer and beat until butter is pale and sugar as dissolved. Add the eggs, one at a time, mixing on medium speed.
- Next add the flour, baking powder and banana. Mix through careful not to work the flour too much.
- Spread some butter lightly in the pudding moulds and sprinkle with sugar. Small timbal moulds are good or tea cups work well.
- Spoon mix into moulds about ¾ full. Place in oven tray and steam for 12 – 15 minutes at 100°.
- Place brown sugar and butter in a small pan and stir over low heat until sugar is dissolved, add cream and stir until bubbling. Slice remaining 2 bananas, stir through brandy or rum and chopped banana into the caramel sauce.
- Turn out puddings, pour over caramel sauce and sliced banana. Serve
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
