There is nothing better for comfort food on a winters night, than a sticky, steamed pudding. I had a couple of bananas that were almost past their use by date and this was the perfect choice for them. Serve with double cream or ice cream.
225 g unsalted butter
100 g dark brown sugar
125 g raw caster sugar
1 cup self raising flour
75 g fresh bread crumbs
juice of 1 lemon
Pre-heat oven to 180ºC.
Combine 100 g butter and the dark brown sugar in a bowl and stir until combined. divide equally between 6 x 200ml ramekins and brush the mixture over the base and ¾ way up the sides of the moulds.
cut several slices of banana and put a few slices in the base of each ramekin. (After the fact, I thought some crushed walnuts or pecans might be nice as well).
Mash the remaining banana in a bowl and mix with the raw caster sugar and remaining butter. Mix well. Add the eggs one at a time and mix well. Add remaining ingredients and stir until just combined. Spoon the mixture evenly between the ramekins.
Fold baking paper to form a pleat and then cover over the tops of the ramekins and secure (with string or silicon ties). Place in a deep baking dish and cover half way up the sides of the ramekins with boiling water.
Bake for 45 minutes.
Remove baking paper and gently lift the pudding away from the sides of the ramekin with a knife.
Invert the puddings onto individual serving plates and serve immediately with double cream or ice cream.