Whisk brown sugar and cocoa in a bowl to make the topping mix. Set aside
Whisk flour, baking powder, fine sugar, cocoa powder and salt in a bowl
In a separate bowl, whisk together the butter and milk, then whisk in the egg and vanilla. Don’t worry if some lumps form from the butter- carry on whisking together
Pour the egg mixture into the flour mixture. Mix until combined – it will be a thick batter
Spread into baking dish. Sprinkle with topping mixture. Shake gently to spread out thinly
Carefully pour the hot water all over the top of the pudding, trying to avoid any pooling
Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies
Remove from oven, stand for just a few minute, then serve immediately
In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
Once the chocolate has fully melted add the olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
Divide the Amarena cherries between 4 small bowls, ramekins or glasses and portion each with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes
Towards the end of this time you can make the vanilla cream topping. In a small bowl combine the powdered gelatin and water, heat for a few seconds in a microwave to dissolve the gelatin and then set aside to cool to room temperature
While the gelatin mixture is cooling, combine the whipping cream, powdered sugar, vanilla extract in a bowl and whip to soft peak stage
Reduce whisking speed to slow and add in the cooled gelatin solution to the soft whipped cream, pouring in steady stream as you continue to whisk. Once all the gelatin solution has been added increase the speed and whisk until stiff peaks, taking care not to over beat
Pipe or spread the vanilla cream over the tops of your set chocolate, dust with cocoa powder, top with an Amarena cherry (optional). Serve and enjoy
I wish I could say this was inspired by some long-lost childhood memory or fortuitous epiphany but sadly no. The truth of the matter is that this Rum Chocolate Banana Pudding found it’s way in to my kitchen for no other reason than indulgence.
Since moving here to Canada I’ve succumbed to the North America love of “pudding”- that smooth, creamy, slippery dairy concoction of comforting goo. Yes I’m aware it has it’s nay-sayers who believe it should be kept to the confines of school lunchrooms and toddler snack times but… I LOVE it! Banana pudding hailing from the Deep South’s Hall of Comfort Food Fame, is one of Life’s simple pleasures and it’s easy to see why this layered dessert has made it’s way into the repertoire of home cooks on a national scale.
Personally I find it a reassuringly less pompous affair than it’s cousin- the English Trifle. Neat lines of composition are neither desired nor required here; and keep anything resembling jello to yourself! This dish is less about show and more about bringing sublime joy to the eater’s face- making them grin from ear to ear whilst filling their belly. Think of this as the oral equivalent of sliding into the comfiest armchair, wrapped in the fluffiest duvet, in the dusky porch twilight. Each spoonful a testament to the pudding’s sinfully indulgent, creamy cocoa laden, booze-tinged delights. Yes- I think it’s that good!
When you do try it feel free to disagree- all the more for me!
Ingredients
Pudding
1 cup heavy cream
2 cups milk
4 oz semi-sweet chocolate, chopped in pieces
1/2 cup fine sugar
6 egg yolks, room temperature
3 Tbspn cornstarch
2-3 tspns dark rum , dependent on personal taste (if you prefer an alcohol-free version use artificial rum extract)
1 tspn vanilla extract
320g (1 box) vanilla wafers eg Nilla
6 large bananas, peeled and sliced apx 1/4″ slices
Topping
2 3/4 cups whipping cream, whipped
1/4 cup graham crumbs
1/2 cup semi sweet chocolate chips
2 Tbspn light corn syrup
3 Tbspn butter
I tspn Vanilla extract
Method
Place milk and cream in a large saucepan and bring to a simmer. Whisk in the chocolate pieces and heat until melted and smooth. Remove from the heat
In a separate bowl, whisk together the yolks, sugar, and cornstarch in a large bowl. Add in 1/4 cup of the chocolate/ milk mixture and whisk to combine. Add in another 1/4 cup of the chocolate mixture and again whisk until fully combined
Pour the warmed egg/ chocolate/ milk mixture back in to the saucepan with the other part of the chocolate/ milk mixture. Whisk to combine and heat over medium-high heat and continuously whisk until thickened
Remove from the heat, stir in 1 tspn vanilla extract, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature
When cooled, spread about 1 cup of the chocolate pastry cream into an 11 by 11-inch glass dish. Layer the wafers, bananas, and pastry cream in the bowl, ending a layer of wafers. Cover tightly and refrigerate until chilled, at least 4 hours or overnight
Just before serving, spread or pipe the top of the pudding with whipped cream and return to the fridge while you make the chocolate drizzle
In a double-boiler combine the chocolate chips, corn syrup and butter. Stir until melted. Remove from heat and stir in the vanilla extract. Set aside to cool until slightly warm
Remove the pudding from the fridge and drizzle over the chocolate sauce to personal taste and serve
The finished pudding will keep in the fridge for up to 3 days. When storing cover lightly with cling-wrap
Crumbs In My Beard 