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BANANA AND MACADAMIA PUDDING WITH COCONUT BUTTERSCOTCH SAUCE

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BANANA AND MACADAMIA PUDDING WITH COCONUT BUTTERSCOTCH SAUCE

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Ingredients

Adjust Servings:
3 bananas
1/8 cup Brown Sugar
1/4 cup Water
1 teaspoon vanilla essence
100 grams unsalted butter at the room temperature
1/2 cup Caster Sugar
1 egg
1 cup self raising flour
30 grams roughly chopped macadamia pieces
Coconut Butterscotch Sauce
60 grams unsalted butter
Brown Sugar
2 tins coconut cream
Service
1 cup double cream or thick whipped cream
toasted shredded coconut
  • Serves 6
  • Medium

Ingredients

  • Coconut Butterscotch Sauce

  • Service

Directions

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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).

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

For the Coconut Butterscotch Sauce

  1. Melt the butter over medium heat.
  2. 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.
  3. Stir in enough coconut cream until a light caramel colour or desired consistency is reached.
  4. Stir over low heat for 5 minutes.

Serving

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

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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