Food Wine Sleep

Ingredients List

3 bananas
1/8 cup brown sugar
1/4 cup water
1 tsp Vanilla essence
100 grams (3.5 oz) unsalted softened butter
1/2 cup caster sugar
1 egg
1 cup Self raising flour (sifted)
30 grams (1 oz) macadamia pieces
For the Coconut Butterscotch Sauce
60 grams (2 oz) unsalted butter
Brown sugar
2 tins Coconut cream
For Service
1 cup double cream or thick whipped cream
Toasted shredded coconut

Recipe Description

Ah! Don't you love winter, the season of indulgent deserts. The one time of year no one really feels too guilty about too many sweets, must be the fact that beach season is well behind us.....or in front (depends whether you are a "glass half full" or "glass half empty" kind of person).

The nice thing about this recipe is that even if you only have 4 dinner guests you can still enjoy the 6 puddings this recipe makes (they make a wonderful decadent muffin in the morning).

Method Description

Preheat oven to 160-170 degrees (320-340 fahrenheit)
Butter 6-7 fluted ramekins (or muffin cups) thoroughly
Slice 2 bananas into 2 cm pieces.
Soften those bananas in saucepan with water, vanilla essence & brown sugar.
Cream butter and sugar in large mixing bowl.
Whisk in egg
Fold flour through slowly.
Fold in softened bananas & macadamia.
Slice the 3rd banana into slices on a 45 degree angle and place one slice into the bottom of each ramekin.
Pour the mix on top of the slice into ramekins and fill just below full.
Bake for 45 minutes.
Let stand for 5 minutes before taking out.

For the Coconut Butterscotch Sauce

Melt the butter over medium heat.
Lower heat and stir in 1 tbsp brown sugar at a time. Stir in as much brown sugar as it takes to absorb all the liquid butter, should be slightly sludgy but not wet.
Stir in enough coconut cream until a light caramel colour or desired consistency is reached.
Stir over low heat for 5 minutes.

Serving

Place the puddings, upside down into individual bowls or deep plates, and ladle the warm Coconut Butterscotch Sauce over each pudding.
Dollop a tbsp of double cream onto them and garnish with toasted coconut.