Desserts > Puddings > British > Banoffee Puddings

Banoffee Sussex Pond Pudding Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ripe bananas, sliced
- 1/2 cup dulce de leche
- 1 lemon, zested and juiced
- 1/2 cup water

Special Equipment Needed:
- 6 individual pudding basins or ramekins
- Parchment paper
- Kitchen string

Step-by-Step Instructions:

1. Preheat the oven to 350°F.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Sift in the flour, baking powder, and salt, and mix until just combined.

5. Gradually add the milk, mixing until the batter is smooth.

6. Cut six circles of parchment paper to fit the bottoms of the pudding basins.

7. Divide the sliced bananas and dulce de leche evenly among the basins, layering them on top of the parchment paper.

8. Spoon the batter over the banana and dulce de leche mixture, filling the basins about 2/3 full.

9. Cut six more circles of parchment paper to fit the tops of the basins, and place them on top of the batter.

10. Secure the parchment paper with kitchen string, tying it tightly around the rim of each basin.

11. Place the basins in a large baking dish, and pour the water into the dish.

12. Cover the dish with foil, and bake for 1 hour and 30 minutes.

13. Remove the foil, and bake for an additional 15-20 minutes, or until the puddings are golden brown and a toothpick inserted into the center comes out clean.

14. Remove the puddings from the oven, and let them cool for 10 minutes.

15. In a small saucepan, combine the lemon juice and zest with the remaining sugar and water.

16. Bring the mixture to a boil, stirring constantly, until the sugar has dissolved.

17. Remove the puddings from the basins, and place them on serving plates.

18. Pour the lemon syrup over the top of each pudding, and serve immediately.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 45 minutes
Temperature:
350°F
Serving size:
6 servings

Nutritional information:
Calories per serving: 478
Fat per serving: 25g
Saturated fat per serving: 15g
Carbohydrates per serving: 61g
Sugar per serving: 43g
Protein per serving: 6g
Sodium per serving: 234mg
Fiber per serving: 2g

Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- Instead of dulce de leche, you can use caramel sauce or homemade caramel.
- If you don't have individual pudding basins, you can use ramekins or a large pudding basin.

Variations:
- You can add chopped nuts or chocolate chips to the batter for extra texture.
- Instead of bananas, you can use other fruits such as apples or pears.
- You can add a splash of rum or brandy to the lemon syrup for a boozy twist.

Tips and Tricks:
- Make sure to tie the parchment paper and kitchen string tightly around the rim of each basin to prevent water from seeping in during baking.
- To make the puddings easier to remove from the basins, run a knife around the edges before turning them out.
- Serve the puddings warm with a scoop of vanilla ice cream or whipped cream.

Storage Instructions:
Store any leftover puddings in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
To reheat the puddings, place them in a microwave-safe dish and heat on high for 30-60 seconds, or until warmed through.

Presentation Ideas:
Serve the puddings on individual plates, drizzled with the lemon syrup and garnished with a sprig of mint.

Garnishes:
Mint leaves, whipped cream, or vanilla ice cream.

Pairings:
Coffee, tea, or a glass of milk.

Suggested Side Dishes:
Fresh fruit salad or a green salad.

Troubleshooting Advice:
If the puddings are not cooked through after the initial baking time, cover them with foil and bake for an additional 10-15 minutes.

Food Safety Advice:
Make sure to tie the parchment paper and kitchen string tightly around the rim of each basin to prevent water from seeping in during baking.

Food History:
Sussex Pond Pudding is a traditional English dessert that dates back to the 17th century. It is made by encasing a whole lemon in a suet pastry and steaming it for several hours. This version of the pudding replaces the lemon with bananas and dulce de leche for a modern twist.

Flavor Profiles:
Sweet, creamy, and tangy.

Serving Suggestions:
Serve the puddings warm with a scoop of vanilla ice cream or whipped cream.

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Region: British

Taste: Sweet, Creamy, Caramel, Nutty, Rich, Caramel-Y