Recipe: Chocolate Chip and Banana Pudding

I loved this recipe. First of all, this wasn't a regular pudding. It was a bread pudding. The way it was made was soooo cool. It was baked by being steamed in a double boiler for two hours. It was so neat. I loved how moist it was, too. The banana taste wasn't too strong. In fact, I would argue that perhaps it was too light. I think it would've been better, also, with nuts. The glaze that was used for this was...interesting. I think I would've tried a different chocolate glaze. Over all, I thought this recipe was not only awesome to make, but it was really tasty.

Pros: Too cool. It was delicious. There was also very little clean up.

Cons: It took a very long time to make. I suggest making this first before you start on a main dish for dinner. It needs to steam for two hours on the stove top. Also, the glaze I didn't feel was the best.

I would serve this for a girls' night or an intimate dinner setting.

Here's the recipe (from Appetizers, Finger Foods, Buffets, and Parties, 2009)

Chocolate Chip and Banana Pudding

1 3/4 cups self-raising (self rising) flour
6 tbsp unsalted (sweet) butter
2 ripe bananas
1/3 cup caster (superfine) sugar
4 tbsp milk
1 egg, beaten
4 tbsp plain (semisweet) chocolate chips
glossy chocolate sauce and whipped cream, to serve

Prepare a steamer or half fill a pan with water and bring it to the boil. Grease a 4 cup heatproof bowl. Sift the flour into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.

Mash the bananas in a bowl. Stir them into the flour mixture, with the caster sugar.

Whisk the milk with the egg in a jug (pitcher) or small bowl, then beat into the pudding mixture. Stir in the chocolate chips and mix well until thoroughly combined.

Spoon the mixture into the heatproof bowl, cover closely with greaseproof (waxed) paper and a double thickness of foil, and steam for 2 hours, topping up the water as required.

Run a knife around the top of the pudding to loosen it, then turn it out on to a warm serving dish. Serve hot, with the chocolate sauce and a spoonful of whipped cream.

Recipe grade: A