## Transform Overripe Bananas into a Decadent Chocolate Pudding: A Boozy Recipe
We’ve all been there – staring at a bowl of overripe bananas, wondering what to do with them before they go bad. But fret no more! Award-winning chocolatier and cookbook author Paul A Young has a delicious solution: a decadent chocolate pudding that will leave you craving more.
This recipe, shared with BBC Good Food, takes a twist on classic banana bread by incorporating Paul’s expert chocolatier skills. The result? A rich chocolate and banana sponge topped with a creamy rum and raisin sauce, offering a boozy kick that elevates the entire dessert.
The best part? You only need three fresh ingredients: butter, cream, and eggs. Everything else is likely already in your pantry, making this a budget-friendly treat that’s surprisingly easy to whip up.
Ingredients:
For the Pudding:
* 100g unsalted butter, plus extra for greasing
* 250g caster sugar
* 75g golden syrup, honey or maple syrup
* 275g dark chocolate
* Four eggs
* Two or three very ripe bananas, mashed
For the Sauce:
* 100g raisins or sultanas
* 50ml rum, brandy or whisky
* 100g salted butter
* 100g muscovado sugar
* Half tsp sea salt
* 100g double cream
Let’s Get Started:
1.
Prepare the Sauce:
Begin by infusing your raisins with the boozy flavor. Soak them in the rum, brandy, or whisky for two to three hours in a small bowl. This will allow the raisins to plump up and absorb the alcohol, adding a rich depth of flavor to your sauce.2.
Preheat and Prepare:
Preheat your oven to 190C (170C fan) and prepare a 15x10cm baking dish or four individual pudding basins. Grease them with a little extra butter to prevent the pudding from sticking.3.
Melt and Mix:
In a saucepan, melt the butter, sugar, and syrup over low heat until bubbling, but be careful not to burn it. Remove from the heat and add the chopped dark chocolate, stirring until it’s completely melted and smooth.4.
Incorporate the Eggs:
Gradually beat in the eggs, ensuring the mixture remains smooth and consistent. Then, fold in the mashed bananas, adding their natural sweetness and moisture to the batter.5.
Finish the Batter:
Stir in the flour until the batter is well combined. Don’t overmix, just enough to incorporate the flour. Transfer the batter to the prepared baking dish or basins.6.
Bake to Perfection:
Bake the pudding for 25 to 30 minutes in the preheated oven. It’s important to note that the pudding should have a slight wobble when it comes out of the oven. This is a sign that it’s perfectly baked; don’t overcook it.7.
Create the Sauce:
While the pudding is baking, start on the sauce. In a small saucepan, combine the butter, muscovado sugar, and salt. Simmer for two minutes until the sugar dissolves. Remove from the heat and gently stir in the cream, creating a rich and creamy base for the sauce.8.
Finish the Sauce:
Stir in the rum and the raisins that have been soaking. The heat from the saucepan will slightly warm the sauce, creating a beautiful, velvety texture.9.
Assemble and Serve:
Once the pudding is out of the oven, pour the warm sauce over the top. Allow the pudding to stand for 10 minutes to allow the flavors to meld and the sauce to soak in. Serve warm in slices, and enjoy the decadent combination of chocolate, banana, and boozy goodness.Tips for Success:
* If you’re worried about the pudding sticking, line the baking dish with parchment paper.
* For a richer flavor, use good quality dark chocolate with at least 70% cocoa solids.
* If you prefer a less boozy flavor, reduce the amount of rum or substitute it with another alcohol of your choice.
* Serve with a dollop of whipped cream or a sprinkle of grated chocolate for an extra decadent touch.
With this recipe, you can turn your overripe bananas into a delicious and impressive dessert, impressing your friends and family with your culinary skills. Enjoy!
