Banana And Burnt Butter Puddings
|Unsalted butter||140 Gram|
|Golden syrup||6 Tablespoon|
|Self rising flour||150 Gram|
|Castor sugar||100 Gram|
|Lemon zest||1 Tablespoon|
Melt the butter in a pan and then keep heating until it browns.
You want a nutty colour; so as soon as it reaches a deep gold stop cooking and the residual heat will do the rest.
Slice 2 of the bananas.
Cut the remaining banana into cubes.
Liberally butter 6 x 175ml pudding basins with the browned butter and put 1 tbsp golden syrup and 2 tsp browned butter into each.
Put the banana slices in the base of each basin.
Sift the flour and baking powder into a bowl and add a pinch of salt and the sugar.
Beat in the eggs and lemon zest followed by the browned butter and cubed banana.
Divide the mixture between the basins and cover each with a pleated piece of foil tied on with string.
Steam for 45 minutes or until risen and firm to the touch.
3 basins will fit in each layer of a reasonably sized metal or bamboo steamer.
Swap the layers half way through.
Turn out to serve with a little more syrup and cream or creme anglaise.