Let’s be clear, this is not an American pudding. The term ‘pudding’ derives from the fact that the British made many cakey things in oven-proof metal ‘pudding basins,’ including Sussex Pond (lemon), Summer (berries), and Spotted Dick (raisins & currants). Here is another simple-to-make, typical English winter ‘nursery’ pudding: homey, delicious and satisfying enough for the child in all adults too. This is what’s for after-dinner when it’s cold out!

Yield: 16 portions

Equipment
Standing electric mixer
wooden skewer
16 4-to-6 ounce ramekins

Ingredients

Pudding
3 ¼ cups all-purpose flour
1 tsp. ground cinnamon
½ tsp. freshly scraped nutmeg
2 tsp. baking powder
½ tsp. kosher salt

3 ½ cups coarsely chopped ripe bananas

½ pound sweet butter
1 2/3 cups granulated sugar

2 large eggs
1 teaspoon vanilla extract

Toffee Sauce
2 cups toffee bits
½ cup heavy cream
1 Tbsp. dark rum
¼ tsp. vanilla extract

Bourbon Crème Fraiche
2 cups crème fraiche, whipped
1 Tbsp. good quality bourbon

Method

Preheat oven to 350 degrees.

Butter and flour 16? 4- to 6-ounce ramekins.

For the Pudding
Combine all dry ingredients and divide into three containers.

Divide the chopped bananas into three containers.

In the bowl of an electric mixer, cream the butte.r Add sugar and cream until smooth. With the mixer running, add the eggs and the vanilla.

Add the flour and bananas in six alternating batches.

Place the batter into the ramekins. Bake on a sheet tray for 20 minutes or until set.

For the Toffee Sauce
Gently heat the toffee, rum, cream, and vanilla extract until melted and smooth.

Using a wooden skewer, poke holes all the way down into the cooked puddings. In careful stages, pour the warm toffee sauce over the puddings until it is all absorbed.

For the Crème Fraiche
Combine the bourbon and crème fraiche, and whip until softly set. Keep chilled.

To serve, cover and gently re-heat the puddings until they are warmed through. Serve with chilled crème fraiche.

 

 

 

 

 

 

 

 

 

 

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